Poached Eggs on Toast with Avocado

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Poached Eggs on Toast with Avocado

A quick and healthy breakfast. Best topped with seasonal veggies from the garden.

Serves: 2
Cook time: 20


  • 2 eggs
  • 2 pieces of toast
  • 1/2 avocado, mashed
  • 1 Tbs vinegar
  • salt and pepper


  1. Heat 2 to 3 inches of water over a medium heat and bring to a simmer. Add 1 Tbs vinegar.
  2. Break 1 egg at a time into a custard cup or small bowl.
  3. Slip 1 egg at a time into simmering water, making sure to hold dish close to the surface.
  4. Cook eggs for 3-5 minutes. The whites should be completely set and the yolks should begin to thicken but not hard.
  5. Lift eggs from water using a slotted spoon and drain on paper towel to dry.
  6. While eggs are drying, make toast and spread with mashed avocado. Add sliced radishes or fresh greens such as spinach or kale.
  7. Carefully top eggs on toast. Salt and pepper to desired taste.
  8. Serve immediately.


Get creative with toppings. Fresh garden veggies such as radishes, kale, and spinach make great toppers for this recipe.
Eggs can be poached 1 day ahead. Transfer to a bowl of ice water instead of drying off on paper towel. Cover and chill. To reheat, add to barely simmering water for 1 minute before serving.

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