Poached Eggs on Avocado Toast is so easy you could make it without a recipe. But if you’re like me you might appreciate a few tips to make the process easier. The ones your mom never told you, or maybe didn’t even know. I don’t recall my mom even making eggs.
My husband’s favourite breakfast is poached eggs and our recent interest in avocado toast inspired this combination.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Avocados can be tricky, too hard for days in a row and then suddenly over ripe. So the AVOCADO TIP is to ripen them on the counter then put them in the fridge so they don’t over ripen too quickly. Or do it the other way, keep them hard in the fridge to slow the ripening process and move them to the counter as you want them to soften. It takes a little practice and it doesn’t always work but when I eat a perfectly ripe avocado it always seems worth it.
Over the years we have tried every method to poach eggs including individually wrapping each egg in plastic wrap. I do not have a favourite method. Actually I prefer to let my husband poach the eggs so I can’t get in trouble for over cooking them. I think you just need to figure out what works in your kitchen and go with that. For this recipe I used egg poaching rings in a frying pan.
POACHED EGG TIPS – Lightly brush egg poaching rings with oil so they come out easily. Use a slotted spoon to remove them from the water and rest them on a dry dishcloth to absorb some of the water before transferring them to the toast.
For a casual weekend breakfast with friends pay attention to the presentation, we eat with our eyes first. Even simple Poached Eggs on Avocado Toast can look impressive. I garnished the first plate with colourful cherry tomatoes tossed with a tiny amount of olive oil and a little salt and pepper.
On my second plate I included radishes to complement the creamy avocado adding both a crisp crunch and a bitter contrast. A light sprinkling of salt is perfect. Then I added more sliced avocado because the colours looked beautiful.
What is your favourite breakfast? Let me know in the comments below.
|2 English muffins or 4 slices of bread, toasted|
|1-2 ripe avocados|
|1 tsp lemon juice|
|1 tsp vinegar|
|FINISHING – fresh cracked pepper and Parmesan cheese shavings|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.