Poached Egg Avocado Toast

Elevate your breakfast with this vibrant and delicious dish! The classic egg and avocado toast doesn’t need to be boring, adding pickled red onion, jalapeño, and cilantro can bring it to life!

At the heart of this easy breakfast lies the buttery base of perfectly ripe avocado. Mashed in a small bowl with grated garlic, lemon juice, salt and pepper, creating a tangy creamy spread. Then applied generously over a slice of toasted crusty bread. Atop the buttery avocado is a poached egg, with a yolk that gently oozes out, offering a rich, silky sauce that melds with the avocado. The avocado and egg’s rich, velvety texture contrasts with the bread's crisp exterior, offering a delicious array of textures with each bite.

The toppings are what truly elevate this simple dish. Quick pickled red onions are a delightful addition. They are thinly sliced, mixed in a microwave safe bowl with lemon juice, sugar, water, and salt. Microwaved for 20 seconds and set aside for a couple minutes to pickle. Their tangy sharpness cuts through the richness of the avocado and egg, making them well worth the effort. The slices of jalapeño introduce a gentle heat and nice crunch.

The finishing touch of fresh cilantro not only adds a burst of color but also a hint of citrusy, herbal flavor. I like to add a dash of hot sauce to elevate the heat, such as cholula, tabasco, or tapatío.  Each ingredient plays its part to perfection, creating a balanced dish that's refreshing, satisfying, and undeniably delicious. This is the perfect breakfast to start your day right!

poached egg, avocado toast, picked red onion, easy, fast

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Poached Egg Avocado Toast

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Egg and avocado toast is a simple yet satisfying dish, combining the creamy, rich texture of perfectly ripe avocado spread over crisp, toasted bread, topped with a tender, runny egg. Spruce up this easy breakfast by adding pickled red onion, jalapeño, and fresh cilantro!

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Ingredients

• ¼ cup red onion, thinly sliced
• 1 lemon, juice
• ¼ tsp sugar
• 2 slices of crusty bread
• 1 large ripe avocado (or 2 small avocados)
• 1 small clove of garlic, grated
• 2 eggs
• salt and pepper to taste
• ½ jalapeño, thinly sliced
• fresh cilantro, chopped
• hot sauce (optional)

Instructions

1. To make the quick pickled red onion. In a microwave safe bowl, combine red onion, ½ tsp lemon juice, sugar, ½ tbsp of water, and a pinch of salt. Microwave for 20 seconds. Set aside and stir occasionally to pickle.
2. Toast the bread slices until golden brown.
3. In a bowl, mash the ripe avocado with 1 tbsp lemon juice, grated garlic, salt, and pepper.
4. Poach the eggs in simmering water for 2-3 minutes until set.
5. Spread the mashed avocado on the toasted bread slices.
6. Top each slice with pickled red onion, a poached egg, jalapeño, cilantro, and a drizzle of hot sauce if desired. Enjoy!

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