Avocado Toast with Poached Egg and Chili

Introduction

Avocado toast got so overexposed it became a punchline, but the fact remains: when the bread is toasted properly, the avocado is ripe, and the egg has a molten yolk, it's a genuinely great breakfast. The trick to a good poached egg at home isn't a whirlpool or vinegar — it's a fresh egg and gentle water. That's it. Serve it with a mug of good coffee and you've got the kind of slow start to the day that we design our weekends around.

Cooking your way through our archive? Don't miss our Shakshuka with Feta and Fresh Herbs or our Fluffy Spinach and Mushroom Omelette, and browse every breakfast recipe for more ideas.

Ingredients

• •2 thick slices of sourdough or country bread
• •1 large ripe avocado
• •2 very fresh large eggs
• •1 tsp white vinegar (optional)
• •1/2 lemon
• •Flaky sea salt
• •Red chili flakes
• •Extra-virgin olive oil
• •Microgreens or sliced radish (optional)

Instructions

1. 1

   Bring a wide saucepan of water to a bare simmer — you want tiny bubbles, not a rolling boil. Add the vinegar if using.

2. 2

   Crack each egg into a small ramekin. Gently slip the eggs into the water and cook for exactly 3 minutes for a runny yolk. Lift out with a slotted spoon onto a paper towel.

3. 3

   While the eggs cook, toast the bread until deeply golden and crisp on both sides.

4. 4

   Halve the avocado, scoop the flesh into a bowl, squeeze in a little lemon juice, and mash with a fork until spreadable but still chunky. Season with salt.

5. 5

   Pile the avocado on the toast and press it flat. Top each slice with a poached egg.

6. 6

   Finish with flaky salt, a good pinch of chili flakes, a drizzle of olive oil, and microgreens if you have them.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

410 kcal

Protein

15 g

Carbs

32 g

Fat

26 g