Spicy Avocado Toast with Poached Egg
Spicy Avocado Toast with Poached Egg
Ingredients
For the Spicy Avocado Toast
- 2 avocados, large, ripe, halved, pitted, and scooped
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 tablespoon olive oil, extra virgin
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 4 slices sourdough bread, thick-cut
For the Poached Eggs
- 4 eggs, large
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon everything bagel seasoning
Instructions
- 1
In a medium bowl, mash the scooped avocado flesh with a fork until mostly smooth but still slightly chunky. Add the fresh lemon juice, red pepper flakes, extra virgin olive oil, kosher salt, and freshly ground black pepper. Mix until well combined. Taste and adjust seasoning if needed.
⏱️ 5 min
- 2
Toast the sourdough bread slices to your desired crispness using a toaster, toaster oven, or by pan-frying with a little olive oil.
⏱️ 3 min
- 3
Fill a medium saucepan with about 3 to 4 inches of water. Add the white vinegar and 1/4 teaspoon of salt. Bring the water to a gentle simmer over medium heat; ensure it is not boiling vigorously, just a few small bubbles rising.
⏱️ 3 min
- 4
Crack each large egg into a separate small bowl or ramekin. Gently slide one egg at a time into the simmering water. Cook for 3 to 4 minutes for a runny yolk, or 5 minutes for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water on a paper towel-lined plate. Repeat with the remaining eggs, poaching 2 at a time if your pan is large enough.
⏱️ 8 min
- 5
Spread a generous amount of the spicy avocado mash evenly over each slice of toasted sourdough bread.
⏱️ 2 min
- 6
Carefully place one poached egg on top of each avocado toast. Garnish with chopped fresh cilantro and a sprinkle of everything bagel seasoning, if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado Toast with Poached Egg
Ingredients
For the Spicy Avocado Toast
- 2 avocados, large, ripe, halved, pitted, and scooped
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 tablespoon olive oil, extra virgin
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 4 slices sourdough bread, thick-cut
For the Poached Eggs
- 4 eggs, large
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon everything bagel seasoning
Instructions
- 1
In a medium bowl, mash the scooped avocado flesh with a fork until mostly smooth but still slightly chunky. Add the fresh lemon juice, red pepper flakes, extra virgin olive oil, kosher salt, and freshly ground black pepper. Mix until well combined. Taste and adjust seasoning if needed.
⏱️ 5 min - 2
Toast the sourdough bread slices to your desired crispness using a toaster, toaster oven, or by pan-frying with a little olive oil.
⏱️ 3 min - 3
Fill a medium saucepan with about 3 to 4 inches of water. Add the white vinegar and 1/4 teaspoon of salt. Bring the water to a gentle simmer over medium heat; ensure it is not boiling vigorously, just a few small bubbles rising.
⏱️ 3 min - 4
Crack each large egg into a separate small bowl or ramekin. Gently slide one egg at a time into the simmering water. Cook for 3 to 4 minutes for a runny yolk, or 5 minutes for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water on a paper towel-lined plate. Repeat with the remaining eggs, poaching 2 at a time if your pan is large enough.
⏱️ 8 min - 5
Spread a generous amount of the spicy avocado mash evenly over each slice of toasted sourdough bread.
⏱️ 2 min - 6
Carefully place one poached egg on top of each avocado toast. Garnish with chopped fresh cilantro and a sprinkle of everything bagel seasoning, if desired. Serve immediately and enjoy!
⏱️ 2 min