Avocado Toast with Poached Egg
Creamy avocado toast topped with a poached egg for a quick vegetarian breakfast or light lunch.
- American
- american cafe
- avocado
- avocado toast
- breakfast
- brunch
- cafe-style
- dairy-free
- easy
- fresh and light
- light meal
- lunch
- nut-free
- poached egg
- protein-packed
- quick
- shellfish-free
- soy-free
- stovetop
- toast
- vegetarian
- whole grain bread
- Cuisine
- American Cafe
Shopping options
Check ingredients to include themPackage used · most used first
medium avocados · 2 Each
Fresh Medium Ripe Avocado
100%
Details
lemon · 1 Each
Fresh Organic Lemon - Each
100%
Details
large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
fresh chives, chopped · 2 Tablespoon
Simple Truth Organic® Chives
25%
Details
whole grain bread · 4 Count
Arnold 100% Whole Grain Wheat Bread
Sale
23%
Details
white vinegar · 1 Tablespoon
Kroger® Distilled White Vinegar
3%
Details
extra-virgin olive oil · 2 Teaspoon
Kroger® Extra Virgin Olive Oil
2%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine salt · 0.75 Teaspoon
Kroger® Salt
1%
Details
red pepper flakes · 0.5 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- whole grain bread-4 slices
- large eggs-4 each
- medium avocados-2 each
- lemon-1 each
- fresh chives-2 tablespoons
- white vinegar-1 tablespoon
- extra-virgin olive oil-2 teaspoons
- fine salt-3/4 teaspoon
- red pepper flakes-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Halve, pit, and scoop the avocados into a bowl; halve the lemon and chop the fresh chives if needed.
Keep the knife stable on the cutting board when cutting the avocado, lemon, and chives.
Fill a medium saucepan with 3 inches of water, add white vinegar, and bring to a gentle simmer with small bubbles.
Use caution around simmering water to prevent burns.
Mash the avocado with the juice from the lemon (about 2 tablespoons, to taste), olive oil, 1/2 teaspoon salt, and black pepper until creamy but slightly chunky.
Toast whole grain bread until golden and crisp, then spread the avocado mixture evenly over each slice.
Crack 1 egg into a small ramekin, swirl the simmering water gently, and slide in the egg; repeat with remaining eggs, working in batches if needed.
Crack eggs into a ramekin first to help keep shell pieces out of the saucepan.
Poach each egg for 3 to 4 minutes until the whites are set and the yolks remain runny, or cook 1 to 2 minutes longer for firmer yolks.
Runny yolks are not fully cooked; use pasteurized eggs or cook yolks until firm for young children, pregnant people, older adults, or anyone with a weakened immune system.
Place 1 poached egg on each toast, sprinkle with red pepper flakes, remaining salt, and fresh chives, then serve immediately.
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