Poached Egg & Avocado Toast

Breakfast Toast



  • 2 slices of baguette
  • 1 avocado
  • 1-2 cups water
  • 2 pasture-raised eggs
  • 6 cherry tomatoes
  • 1 tbsp white vinegar
  • salt & pepper, to taste
  • green onion, for garnish (optional)


  1. Toast the bread slices to preferred toast level.
  2. Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl, then smash and season with salt and pepper. Set aside.
  3. Bring water to a boil in a small pot. Reduce heat to a gentle simmer and add the vinegar.
  4. Crack 1 egg into a small cup. Using a spoon, swirl the water in the pot to form a whirlpool. Gently drop the egg into the center of the swirling water. Allow it to cook for 3-4 minutes undisturbed.
  5. Using a slotted spoon, gently lift the egg from the water and place on a sheet of kitchen paper. Repeat with remaining egg.
  6. As the eggs are poaching, divide and spread the mashed avocado between the 2 slices of toast.
  7. Slice the cherry tomatoes in half and arrange on top of the mashed avocado. Top with poached eggs.
  8. Serve topped with a sprinkling of fresh pepper and enjoy!