A Breakfast Classic: Avocado Toast with Poached Egg


A good breakfast carries you through the morning. A great breakfast makes your day.

Make the most of it with this classic avocado toast served with a delicious poached egg on top.

Delicious, but also perfectly balanced. Avocado is rich in healthy fats, and eggs have around 13 grams of protein. Protein helps stabilize blood sugar levels and curb hunger.

You have the option to slice your avocado and leave it like that or mash it with a fork (a no-brainer when the avocado is ripe) and create a savory spread.


  • 1/2 avocado, sliced
  • 5 cherry tomatoes
  • 1/2 ball of mozzarella cheese (or 1 ounce of feta cheese for a more salty taste)
  • 1 large egg
  • salt, pepper
  • Optional: olive oil, chili flakes for spiciness


  1. Slice avocado, cherry tomatoes and mozzarella (or feta cheese) into thin slices. To season generously and evenly, mix in a bowl and add salt, pepper, olive oil, and chili flakes and let sit.
  2. Prepare poached eggs: bring water to boil, stir the water with a fork and break the egg in the center. Cook on high (bring to boil again) for 2-3 minutes. When done, transfer to a paper towel.

You can mash the avocado and feta cheese together to create a paste. Season and spread generously over toast, add cherry tomatoes and top it off with poached egg.

Recipe submitted by Dan Craine.


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