{"id":3146,"date":"2025-10-27T23:03:59","date_gmt":"2025-10-27T23:03:59","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3146"},"modified":"2025-10-27T23:03:59","modified_gmt":"2025-10-27T23:03:59","slug":"avocado-toast-with-poached-egg","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3146","title":{"rendered":"Avocado Toast with Poached Egg"},"content":{"rendered":"\n

Simple, nutritious, and packed with flavor \u2014 this Avocado Toast with Poached Egg is a breakfast favorite that\u2019s ready in minutes. Perfectly creamy avocado meets a silky poached egg on golden toast!<\/p>\n\n\n

Prep Time<\/strong><\/td>5 minutes<\/td>Cook Time<\/strong><\/td>5 minutes<\/td><\/tr>
Total Time<\/strong><\/td>10 minutes<\/td>Servings<\/strong><\/td>2<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>320 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n

Ingredients<\/h3>\n\n\n
  • 2 slices sourdough or whole-grain bread<\/li>
  • 1 ripe avocado<\/li>
  • 2 large eggs<\/li>
  • 1 teaspoon vinegar (for poaching)<\/li>
  • 1 tablespoon olive oil or butter<\/li>
  • Salt and pepper to taste<\/li>
  • Optional toppings: red pepper flakes, microgreens, or everything bagel seasoning<\/li><\/ul>\n\n\n

    Step-by-Step Instructions<\/h3>\n\n\n

    Step 1: Toast the Bread<\/h4>\n\n

    Toast bread slices to your desired crispness. Spread lightly with butter or olive oil if desired.<\/p>\n\n

    Step 2: Mash the Avocado<\/h4>\n\n

    Mash avocado with a fork in a small bowl. Season with salt and pepper.<\/p>\n\n

    Step 3: Poach the Eggs<\/h4>\n\n

    Bring a small pot of water to a gentle simmer and add vinegar. Crack eggs into separate cups and gently slide into the water. Poach for 3\u20134 minutes, then remove with a slotted spoon.<\/p>\n\n

    Step 4: Assemble<\/h4>\n\n

    Spread mashed avocado on toast, top each with a poached egg, and season with red pepper flakes or bagel seasoning.<\/p>\n\n

    \n\n\n

    \ud83e\udd51 Note:<\/strong> Ripe avocados give the best creamy texture \u2014 look for slightly soft skin when squeezed.<\/p><\/div><\/div>\n\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Add a drizzle of chili oil or balsamic glaze for a gourmet twist.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Simple, nutritious, and packed with flavor \u2014 this Avocado Toast with Poached Egg is a breakfast favorite that\u2019s ready in minutes. Perfectly creamy avocado meets a silky poached egg on golden toast! Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 2 Difficulty Easy Calories 320 per serving Ingredients 2 slices sourdough or whole-grain bread 1 ripe avocado 2 large eggs 1 teaspoon vinegar (for poaching) 1 tablespoon olive oil or butter Salt and pepper to taste Optional toppings: red pepper flakes, microgreens, or everything bagel seasoning Step-by-Step Instructions Step 1: Toast the Bread Toast bread slices to your desired crispness. Spread lightly with butter or olive oil if desired. Step 2: Mash the Avocado Mash avocado with a fork in a small bowl. Season with salt and pepper. Step 3: Poach the Eggs Bring a small pot of water to a gentle simmer and add vinegar. Crack eggs into separate cups and gently slide into the water. Poach for 3\u20134 minutes, then remove with a slotted spoon. Step 4: Assemble Spread mashed avocado on toast, top each with a poached egg, and season with red pepper flakes or bagel seasoning. \ud83e\udd51 Note: Ripe avocados give the best creamy texture \u2014 look for slightly soft skin when squeezed. \ud83c\udfaf Pro Tip: Add a drizzle of chili oil or balsamic glaze for a gourmet twist.<\/p>\n","protected":false},"author":1,"featured_media":3151,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3146"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3146\/revisions"}],"predecessor-version":[{"id":3157,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3146\/revisions\/3157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3151"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}