Creamy mashed avocado on hearty whole grain toast, crowned with a perfectly poached egg and finished with a sprinkle of chili flakes and chives—simple, satisfying, and ready in minutes. This dish is a modern breakfast favorite that blends wholesome ingredients with gourmet flair.

Why You’ll Love This Recipe

This avocado toast offers the perfect balance of creamy, spicy, and savory in each bite. The runny poached egg adds richness, while the chili flakes provide a gentle heat that awakens the palate. Quick to prepare and packed with healthy fats, fiber, and protein, it’s a nourishing option for breakfast, brunch, or even a light lunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• whole grain or seed bread, toasted
• ripe avocado
• lemon juice
• salt and black pepper to taste
• large eggs
• vinegar (for poaching water)
• crushed red pepper flakes
• fresh chopped chives (optional)

Directions

1. Bring a pot of water to a gentle simmer and add vinegar.
2. Crack each egg into a small bowl. Stir the water to create a whirlpool and gently slide the egg into the center.
3. Poach for about 3 minutes, until the whites are set but yolks remain soft. Remove with a slotted spoon and drain.
4. While the eggs cook, mash the avocado with lemon juice, salt, and black pepper.
5. Spread the avocado mixture evenly over the toasted bread slices.
6. Place one poached egg on top of each toast.
7. Sprinkle with crushed red pepper flakes and chopped chives.
8. Serve immediately. Add a pinch of salt or a light drizzle of olive oil if desired.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

• Add Protein: Top with smoked salmon, turkey bacon, or crumbled feta.
• Seasoned Avocado: Add garlic powder, cumin, or a dash of hot sauce to the mashed avocado.
• Vegetable Boost: Add thinly sliced radish, tomato, or arugula.
• Vegan Option: Omit the poached egg and add sautéed mushrooms or tofu for plant-based protein.
• Bread Alternatives: Use sourdough, rye, or gluten-free bread based on preference.

Storage/Reheating

This dish is best enjoyed fresh, especially the poached eggs and toast.

If you need to prepare in advance:

• Mash and refrigerate the avocado with lemon juice to prevent browning (for up to 1 day).
• Poach eggs ahead, then reheat gently in warm water for 30 seconds before serving.
• Toast bread just before assembling for best texture.

FAQs

How do I prevent the avocado from browning?

Add lemon juice and store the mashed avocado in an airtight container with plastic wrap pressed directly on the surface.

What’s the best way to poach an egg?

Use fresh eggs, a small splash of vinegar in simmering water, and create a gentle whirlpool before adding the egg.

Can I make this without vinegar?

Yes, but vinegar helps the egg whites firm up more quickly. It’s not essential, but recommended.

What type of bread works best?

Dense, hearty slices like whole grain, multigrain, or sourdough hold up best under the toppings.

Can I use a fried or boiled egg instead?

Absolutely. A soft-boiled or over-easy egg makes a great alternative to poached.

Is this dish suitable for meal prep?

The individual components can be prepared ahead, but the assembled toast is best made just before eating.

Can I use bottled lemon juice?

Yes, although fresh lemon juice provides a brighter flavor.

Are chili flakes necessary?

They’re optional. You can substitute with black pepper, cayenne, or omit them for a milder version.

How do I keep poached eggs from being watery?

Drain well on a paper towel after removing from the water to prevent sogginess.

What’s the best way to mash the avocado?

Use a fork for a rustic texture or a food processor for a smoother spread.

Conclusion

Avocado toast with poached egg and chili flakes is a nourishing, flavorful dish that comes together in minutes yet feels restaurant-worthy. With a balance of textures and flavors, it’s easy to customize and ideal for any time of day. Whether you’re preparing a quick weekday breakfast or hosting brunch, this toast is sure to satisfy.

Avocado Toast with Poached Egg and Chili Flakes

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• Author: Emma Delaney
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Poaching
• Cuisine: American
• Diet: Vegetarian

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Description

Creamy mashed avocado on hearty whole grain toast, crowned with a perfectly poached egg and finished with a sprinkle of chili flakes and chives—simple, satisfying, and ready in minutes.

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Ingredients

Scale 1x2x3x

• 2 slices whole grain or seed bread, toasted
• 1 ripe avocado
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 2 large eggs
• 1 tablespoon vinegar (for poaching water)
• Crushed red pepper flakes, to taste
• Fresh chopped chives (optional)

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Instructions

1. Bring a pot of water to a gentle simmer and add vinegar.
2. Crack each egg into a small bowl. Stir the water to create a whirlpool and gently drop in the egg. Poach for 3 minutes until whites are set but yolks are runny. Remove with slotted spoon.
3. Meanwhile, mash avocado with lemon juice, salt, and pepper.
4. Spread mashed avocado over toasted bread.
5. Top each slice with a poached egg.
6. Sprinkle with red pepper flakes and fresh chives.
7. Serve immediately with a pinch more salt and a drizzle of olive oil if desired.

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Notes

• Use very fresh eggs for the best poached egg shape.
• Avocado can be mashed ahead, but add lemon juice to prevent browning.
• Customize with toppings like feta, radishes, or smoked salmon.
• Drizzle of olive oil enhances flavor and richness.

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Nutrition

• Serving Size: 1 toast with egg
• Calories: 280
• Sugar: 2g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 185mg