If you think you’re not really an egg person, you’re not alone. I never used to be, either. Scrambled eggs and omelets just didn’t excite me—they were either too squishy or too plain unless stuffed with cheese, sausage, or vegetables. But recently, I discovered a breakfast combo that changed everything: creamy poached eggs atop avocado toast. It’s simple, satisfying, and feels just fancy enough to start the day right.
Why This Breakfast Works
Lately, I’ve been trying to cut back on refined sugar. My usual go-to breakfasts—oatmeal with syrup, pancakes, waffles, fruit yogurt, and smoothies—were delicious but way too sweet for my goal. I wanted something savory, filling, and nutrient-rich, without missing out on flavor. Enter the poached egg and avocado toast.
This combination has just the right balance: the rich creaminess of avocado paired with the delicate, runny yolk of a perfectly poached egg. Sprinkle a little Parmesan, fresh herbs, salt, and pepper on top, and you’ve got a breakfast that feels indulgent but is genuinely healthy.
Mastering the Poached Egg
Poached eggs have a bit of a reputation for being tricky, but they’re actually quite forgiving. The key is patience and a simple trick: using a mason jar rim. Place the rim in simmering water and crack your egg into it. Cover, and let the eggs poach for 4–5 minutes, depending on how runny you like the yolk.
The first few tries might not look perfect—soft eggs can flop—but that’s okay. Even a slightly imperfect poached egg tastes amazing once it hits the toast. A sprinkle of Parmesan or a few fresh herbs instantly elevates the presentation and flavor.
Why Avocado Toast is Perfect with Eggs
Avocado toast is already a healthy, creamy option that provides fiber and healthy fats. Adding a poached egg takes it to the next level, creating a protein-packed meal that’s hearty enough for breakfast or lunch. The combination of textures—the crunchy toast, the smooth avocado, and the silky egg yolk—makes every bite feel satisfying.
If you’re new to savory breakfasts, this is a gentle and delicious way to start. You can even customize it with tomatoes, microgreens, or a drizzle of hot sauce for extra flavor.
Quick and Easy to Make
One of the best parts of this breakfast is how fast it comes together. From start to finish, it takes about 10 minutes, making it perfect for busy mornings. Toast your bread, smash the avocado, poach the eggs, and assemble. No complicated techniques, no long cooking times—just real, wholesome food that tastes like it belongs in a café.
Once you get the hang of the poaching process, it can even become a fun little ritual in your morning routine. Watching the egg settle and cook perfectly in the mason jar rim is oddly satisfying, and the payoff is a breakfast that’s both beautiful and nourishing.
Tips for the Perfect Egg and Avocado Toast
- Use ripe avocado – It should be creamy but not mushy.
- Season well – A little salt, pepper, and fresh herbs elevate the flavors.
- Don’t skip the Parmesan – A small sprinkle adds a subtle savory note.
- Optional vinegar – Adding a teaspoon of vinegar to the poaching water can help the egg whites hold together.
- Serve with fresh tomatoes – Adds freshness, color, and an extra boost of vitamins.
This breakfast works for any day of the week and is flexible enough to customize based on your taste or what’s in your kitchen. Whether you eat it at the table with a cup of coffee or take it on the go, it’s a simple, satisfying choice that feels indulgent without being heavy.
Creamy Poached Egg and Avocado Toast: A Simple Savory Breakfast
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Bring a pot of water to a boil, enough to cover the eggs. Place the metal rims of two mason jar lids flat at the bottom of the pot.
- Once boiling, turn off the heat and carefully crack each egg into a mason jar rim. Cover the pot and let eggs poach for 4–5 minutes: 4 minutes for very soft, 4:30 minutes for soft, and 5 minutes or more for semi-soft yolks.
- While eggs are cooking, toast the bread and mash the avocado onto each slice.
- Use a spatula to lift the eggs from the water, gently remove the rims, and place the poached eggs on the avocado toast.
- Sprinkle with Parmesan, salt, pepper, and fresh herbs. Serve with quartered tomatoes on the side.
Notes
- Adding a teaspoon of vinegar to the water helps the eggs hold their shape.
- Use ripe avocado for a creamy texture.
- Adjust egg cook time based on your preferred yolk consistency.
- Optional: Add microgreens, hot sauce, or roasted vegetables for extra flavor.