Go Back
–+ servings
Print Recipe

Avocado Toast with Poached Egg and Chili Flakes

Creamy mashed avocado on crusty sourdough, topped with a runny poached egg and a hit of chili flakes. Simple. Perfect.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: avocado toast, brunch, poached egg
Servings: 1 serving
Calories: 350kcal

Ingredients

  • 1 thick slice sourdough or rustic bread toasted
  • 1 ripe avocado
  • 1 egg
  • red chili flakes
  • flaky sea salt
  • lemon juice a squeeze

Instructions

  • Bring a small pot of water to a gentle simmer with a splash of white vinegar. Crack egg into a small cup and gently slide into the water. Cook 3 to 4 minutes for a runny yolk. Remove with a slotted spoon.
  • Mash avocado onto toasted bread with a fork — leave it a little chunky. Season with salt and lemon juice.
  • Place poached egg on top. Sprinkle with chili flakes and flaky salt.

Notes

The key to poaching: gentle simmer, not a rolling boil. Tiny bubbles only. A splash of vinegar helps the white hold together.

Nutrition

Calories: 350kcal | Carbohydrates: 25g | Protein: 12g | Fat: 24g | Sodium: 400mg | Fiber: 8g