Elevate your weekend breakfast or weekday morning routine with this café-standard Artisan Avocado Toast with Poached Egg & Microgreens. It combines warm, crusty sourdough with rich citrus-infused avocado, crowned by a silky poached egg that breaks into a luscious golden yolk.
The secret to master-level avocado toast comes down to two key techniques: keeping the avocado slightly chunky with a squeeze of fresh lemon to preserve its vibrant green hue and poaching your eggs in a gentle whirlpool of water with a dash of vinegar for clean, pillowy whites.
How to Make Perfect Avocado Toast & Poached Eggs
Press play above to master the foolproof vortex poaching technique and gourmet toast styling!
Artisan Avocado Toast with Poached Egg & Microgreens
Café-Style Breakfast • Ready in 15 Minutes
Ingredients Checklist
(Tap an ingredient as you prep to check it off)
The Base & Avocado Mash:
- 2 thick slices artisan sourdough or country loaf bread
- 2 ripe Hass avocados (peeled and pitted)
- 1 tbsp fresh lemon or lime juice
- 1 tbsp extra virgin olive oil + flaky sea salt
The Poached Eggs & Garnish:
- 2 large fresh organic eggs
- 1 tbsp white vinegar (helps whites set firmly)
- 1/2 cup fresh microgreens (radish or arugula sprouts)
- 1/2 tsp crushed chili flakes & bagel seasoning
Step-by-Step Instructions
- Toast the Sourdough: Lightly brush sourdough slices with extra virgin olive oil. Toast on a medium-hot cast-iron skillet or toaster until edges are golden brown and crunchy.
- Mash the Avocado: In a shallow bowl, mash avocado with fresh lemon juice, flaky sea salt, and black pepper using a fork. Keep it rustic with small avocado chunks for optimal mouthfeel.
- Poach the Farm Eggs: Bring 3 inches of water to a gentle simmer in a saucepan. Add white vinegar. Crack an egg into a small ramekin. Use a spoon to create a gentle vortex in the water, then slide the egg into the center. Cook for 3 minutes for a silky, runny yolk. Lift with a slotted spoon onto a paper towel.
- Assemble the Toast: Smear a generous layer of seasoned mashed avocado onto the warm sourdough. Gently place the drained poached egg on top.
- Garnish & Enjoy: Scatter fresh microgreens over the egg, dust with crushed red pepper flakes and sesame seeds, drizzle with olive oil, and serve immediately!
👨🍳 Chef’s Poaching Secret:
Always use the freshest eggs possible! Fresh egg whites are tight and hold together in hot water, whereas older eggs have watery whites that spread and create wispy strings.
