Avocado Toast with Poached Egg and Cherry Tomatoes

Name: Avocado Toast with Poached Egg and Cherry Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 slices Whole wheat bread (preferably fresh or lightly toasted); 0.5 medium Avocado (ripe); 2 pieces Large egg (for poaching); 0.5 cup Cherry tomatoes (halved); 4 cups Water (for poaching eggs); 1 tbsp White vinegar (optional, helps egg whites coagulate); to taste Salt (for seasoning); to taste Black pepper (freshly ground); 1 tsp Olive oil (optional, for drizzling on tomatoes or toast)

525 kcal · 22 g protein · 10 minutes · 2 servings

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Avocado Toast with Poached Egg and Cherry Tomatoes

This delicious avocado toast topped with perfectly poached eggs and fresh cherry tomatoes makes for a nutritious and satisfying breakfast or light meal. The creamy avocado pairs beautifully with the runny yolk, while the tomatoes add a burst of freshness.

525 kcal 22 g protein 10 minutes

Ingredients

Whole wheat bread 2 slices
Avocado 0.5 medium
Large egg 2 pieces
Cherry tomatoes 0.5 cup
Water 4 cups
White vinegar 1 tbsp
Salt to taste
Black pepper to taste
Olive oil 1 tsp

Method

Prepare the Avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it gently with a fork until creamy but still slightly chunky. Add a pinch of salt and pepper to taste. Set aside.
Tip: Use a ripe avocado that yields slightly to gentle pressure for the best texture.
Toast the Bread. Toast the two slices of whole wheat bread until golden brown and crisp. You can use a toaster or a pan on medium heat.
Tip: Lightly toasting the bread helps it hold up better under the avocado and egg.
Prepare Cherry Tomatoes. Wash and halve the cherry tomatoes. Optionally, drizzle them with a little olive oil and sprinkle with salt and pepper. Set aside.
Tip: Fresh cherry tomatoes add a nice juicy contrast to the creamy avocado.
Poach the Eggs. Fill a medium saucepan with about 4 cups of water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the water (this helps the egg whites hold together). Crack one egg into a small bowl or cup. Create a gentle whirlpool in the water by stirring with a spoon, then carefully slide the egg into the center. Let it cook for about 3-4 minutes until the white is set but the yolk is still runny. Use a slotted spoon to lift the egg out and drain on a paper towel. Repeat with the second egg.
Tip: Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.
Assemble the Toast. Spread the mashed avocado evenly over the toasted bread slices. Place one poached egg on top of each slice. Arrange the halved cherry tomatoes on the side or on top. Season with additional salt and freshly ground black pepper. Optionally, drizzle a little olive oil over everything for extra flavor.
Tip: Serve immediately while the eggs are warm for the best taste and texture.

Pro tips

If you don’t have white vinegar, you can poach eggs without it, but the vinegar helps the whites set nicely.
Use fresh eggs for poaching as they hold their shape better in water.