We use cookies on our website

We use cookies to ensure that our website functions efficiently, and to give you the best experience on our website. Click here to learn more.

Poached Eggs on Avocado Toast

Who doesn’t love avocado toast? It doesn’t have to be fancy, it is already a delight to the palate with just a poached egg on top.
Recipe by: Jou Sun
Servings: 2   |   Time: 20 mins   |   Difficulty: Easy
From Your Kitchen
  • Olive Oil, for drizzling
  • 2 tsp vinegar
  • ¾ tsp Salt
  • Salt & Pepper, to taste
From Jou Sun
  • 1 Ripe Avocados, cut into chunks
  • 2 tsp Freshly Squeezed Lemon Juice
  • 2-3 Fresh Basil Leaves
  • Red Chili Flakes, for garnishing
  • 2 Large Eggs
  • 2 Sourdough Slices


Cooking Directions
  1. In a small bowl, combine the avocado lemon juice, torn basil leaves, and a pinch of red chili flakes. Lightly mash one or two pieces of avocado with a fork, and mix with the remaining chunks. Set aside.
  2. Fill a skillet with a little over half full of water, add the vinegar and ¾ tsp salt, and bring to a slow boil. Break the egg in to a saucer and slip into the water. Cook until the whites are firm. When the eggs are done, gently rinse them briefly in hot water to remove the vinegar.
  3. Spoon the avocado mash onto the toast, drizzle lightly with olive oil, add the poached egg and garnish with red chili flakes. Serve immediately.