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Breakfast Sandwich with Poached Egg & Avocado

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A nourishing and delicious breakfast sandwich made with creamy avocado, a perfectly poached egg, and toasted bread—perfect for a wholesome start to the day.

Ingredients

Scale
  • 2 slices of bread (sourdough, whole wheat, or English muffin)
  • 1 ripe avocado
  • 1 egg
  • 1 tsp vinegar (for poaching water)
  • 1 tsp lemon juice (optional)
  • Salt and pepper to taste
  • 1 tbsp butter or olive oil (for toasting bread)
  • Red pepper flakes or herbs (optional, for garnish)

Instructions

  1. Toast the bread slices in a toaster or on a skillet with butter or olive oil until golden brown.
  2. Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash with a fork and mix in lemon juice, salt, and pepper.
  3. Fill a small saucepan with water, bring to a simmer, and add vinegar.
  4. Crack the egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in the egg. Poach for 3–4 minutes, then remove with a slotted spoon.
  5. Spread mashed avocado over toasted bread.
  6. Top with the poached egg. Season with additional salt, pepper, and red pepper flakes or herbs if desired.
  7. Serve open-faced or as a sandwich by placing the second slice of toast on top.

Notes

  • Use gluten-free bread for a gluten-free version.
  • Add sliced tomato, arugula, or smoked salmon for variety.
  • Control yolk doneness by adjusting poaching time.
  • Poach egg ahead and reheat gently in warm water if needed.

Nutrition

Keywords: poached egg sandwich, avocado toast, healthy breakfast, avocado egg sandwich, vegetarian breakfast

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