Avocado Toast with Egg and Tomato
Creamy avocado spread on crispy sourdough toast.Topped with juicy cherry tomatoes and perfectly poached eggs.A healthy breakfast ready in under 20 minutes.
Ingredients
- 2 slices sourdough bread
- 1 small avocado
- 1 –2 cups water
- 2 eggs
- 6 cherry tomatoes
- 1 tablespoon white vinegar
- Pinch of salt
- Cracked black pepper
- Fresh chives chopped
Instructions
- Toast the sourdough bread until golden and crisp.
- Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork and season with salt and cracked black pepper.
- Bring the water to a boil in a small saucepan, then reduce to a gentle simmer.
- Add the white vinegar to the water.
- Crack one egg into a small cup.
- Stir the water gently to create a whirlpool and carefully slide the egg into the center.
- Poach for 3–4 minutes until the egg white is set and the yolk remains soft.
- Repeat with the second egg.
- Spread the mashed avocado evenly over the toasted bread.
- Slice the cherry tomatoes in half and arrange them on top of the avocado.
- Carefully remove the poached eggs with a slotted spoon and place them on paper towels to drain briefly.
- Place one egg on each slice of toast.
- Finish the Avocado Toast with Egg and Tomato with freshly cracked pepper and chopped chives before serving.
Notes
- Replace cherry tomatoes with grape tomatoes or sliced heirloom tomatoes.
- Add feta cheese for extra creaminess and flavor.
- Serve alongside fresh fruit or a green salad for a complete meal.
- Fresh herbs such as parsley, dill, or basil can be used instead of chives.