Breakfast & Brunch · Free
Smashed Avocado Toast with Poached Egg
Crusty toasted sourdough piled with lemony smashed avocado and a soft poached egg, finished with chili flakes and flaky salt for a fresh, modern brunch.
****+
Prep 10 min · Cook 10 min
Method
Fill a medium saucepan with about 3 inches of water, add the vinegar, and bring it to a bare simmer where only tiny bubbles rise, since vigorous boiling shreds the eggs.
Crack each egg into its own small cup so you can slide them in gently and cleanly.
Stir the simmering water in one direction to create a gentle swirl, then lower a cup to the surface and slip the egg into the center of the whirlpool, which helps the white wrap around the yolk.
Poach the eggs for 3 to 4 minutes until the whites are set but the yolks still feel soft when nudged, then lift them out with a slotted spoon onto a paper towel to drain.
While the eggs poach, toast the bread until deeply golden and crisp enough to support the toppings without going soggy.
Halve the avocado, remove the pit, and scoop the flesh into a bowl.
Add the lemon juice and fine salt, then mash with a fork to your preferred texture, leaving some chunks for interest.
Spread the smashed avocado thickly and evenly over the warm toast, pressing it slightly into the surface so it stays put.
Blot the poached eggs once more with a paper towel, then set one on top of each toast.
Drizzle with olive oil and sprinkle with chili flakes and flaky sea salt, then serve right away so the egg is warm and the yolk runs when you cut in.
Chef's tips
- Use the freshest eggs you can find, since fresh whites hold together tightly for a neat poached shape.
- A perfectly ripe avocado gives slightly to gentle pressure; too firm is hard to mash and too soft turns brown and stringy.
- Toast the bread until it is quite crisp so it holds up under the moist avocado and egg without getting soggy.
Cooking times vary by equipment -- cook to temperature and to taste.
