There’s a simple, undeniable joy in a meal that hits all the right notes, and for me, nothing does that quite like a perfectly executed avocado toast. It’s more than just a trend; it’s a foundation for a brilliant breakfast, a satisfying lunch, or a light dinner. This particular version of the classic avocado toast recipe was inspired by a dish I had at a small, sun-drenched café in Brighton a few years ago. They served it with the most perfectly poached egg and just the right amount of chilli heat, and I’ve been chasing that delicious memory ever since.

What makes this healthy toast so special isn’t a long list of complicated ingredients. It’s about the quality and the technique. We’re talking about thick-cut, crunchy sourdough that holds its own, creamy avocado mashed with a bright hit of lime, and a free-range egg with a gloriously runny yolk that creates its own sauce. It’s a combination of textures and flavours that feels both wholesome and a little bit decadent at the same time.

This is a recipe for those who appreciate good, honest food that doesn’t demand hours in the kitchen. It works beautifully for a slow weekend brunch when you want to treat yourself, but it’s also straightforward enough for a weekday morning when you need something substantial to start your day. I’ve been making this for over 4 years, and it never disappoints.

Recipe Overview

This avocado toast recipe is all about balance. You get the rich, buttery texture of the Hass avocado, brightened by a sharp squeeze of lime juice. This is layered onto a rustic, well-toasted slice of sourdough bread, providing a fantastic crunch. The crowning glory is a soft-poached egg, whose warm, liquid yolk mingles with the avocado, while a sprinkle of red chilli flakes adds a gentle, lingering heat. After testing, I found that a drizzle of quality extra virgin olive oil right at the end makes all the difference, tying everything together.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Avocado Toast Recipe

• Genuine Flavour: The focus here is on fresh ingredients. The creamy avocado, the tangy lime, the savoury yolk, and the mild spice from the chilli flakes all have their moment to shine without overpowering one another.
• Ready in 15 Minutes: From start to finish, you can have a truly satisfying and nourishing meal on the table in about 15 minutes, making it ideal for busy schedules.
• Flexible Recipe: Feel free to add your own touches. Crumbled feta cheese adds a salty kick, while thinly sliced radishes offer a peppery crunch. Smoked salmon also makes a wonderful, luxurious addition.
• Great for Any Time of Day: While it’s a natural choice for breakfast, this avocado toast is substantial enough for lunch alongside a simple salad. I’ve even enjoyed it for a light supper.
• Family Tested: My partner, who was once sceptical about ‘just avocado on toast’, now requests this specific version regularly. It’s one of those dishes that always gets compliments.

Avocado Toast Recipe

⏱️ 10 min prep  •  🍳 10 min cook  •  👥 2 servings

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Ingredients You’ll Need

The beauty of this recipe lies in its simplicity, which means the quality of your ingredients really matters. Choose the best you can find, especially the avocados and the bread, as they are the stars of the show. I always reach for Maldon Sea Salt Flakes for finishing; their unique texture adds a delightful crunch that fine salt just can’t replicate.

• 2 large, thick slices of sourdough bread
• 2 ripe Hass avocados
• 2 large free-range eggs
• 1 lime, juiced
• 1 tbsp white vinegar (for poaching)
• 1 tsp red chilli flakes
• 2 tsp extra virgin olive oil
• Freshly ground black pepper
• Coarse sea salt (like Maldon)
• Optional: 1 tbsp chopped fresh coriander or parsley
• Optional: 1 small garlic clove, peeled and cut in half

Marcus’s Tip: Look for avocados that yield to gentle pressure in the palm of your hand but aren’t mushy. If they’re a bit firm, you can ripen them quickly by placing them in a brown paper bag with a banana for a day or two.

How to Make This Avocado Toast Recipe

The process is straightforward. We’ll prepare each component separately—the toast, the avocado, and the eggs—and then bring them all together for the final assembly. The key is to have everything ready to go so you can serve it while the toast is crisp and the egg is warm.

1. Toast the Bread: Start by toasting your sourdough slices until they are deeply golden brown and crisp. You can do this in a toaster, under the grill, or in a dry frying pan. Once toasted, I sometimes like to rub the surface of the hot bread with the cut side of a garlic clove for a subtle, savoury base.
2. Prepare the Avocado: While the bread is toasting, cut the avocados in half, remove the stones, and scoop the flesh into a medium bowl. Add the juice of half a lime, a pinch of salt, and a few grinds of black pepper.
3. Mash to Perfection: Using a fork, gently mash the avocado. I prefer a slightly chunky texture rather than a completely smooth purée, as it gives the dish more character. Taste and add more lime juice or seasoning if needed. Set aside.
4. Poach the Eggs: Fill a saucepan with about 10cm of water and bring it to a bare simmer over medium heat—you should see small bubbles rising, but it shouldn’t be at a rolling boil. Add the white vinegar. For a detailed guide on this crucial step, BBC Good Food has an excellent tutorial.
5. Cook the Eggs: Crack an egg into a small ramekin. Create a gentle vortex in the simmering water with a spoon and carefully slide the egg into the centre. What works best for me is to cook it for about 3-4 minutes for a firm white and a perfectly runny yolk. Remove it with a slotted spoon and let any excess water drain off. Repeat with the second egg.
6. Assemble Your Toast: Spread the mashed avocado generously over each slice of warm toast, dividing it evenly. Create a small well in the centre of the avocado.
7. Final Touches: Gently place a poached egg on top of each toast. Drizzle with a little extra virgin olive oil, and then sprinkle over the red chilli flakes, a pinch of coarse sea salt, and some more black pepper. If using, scatter over the fresh coriander or parsley. Serve immediately.

Tips From My Kitchen

• Temperature Control for Eggs: When poaching eggs, the water temperature is key. A rolling boil will cause the egg white to break apart. Keep it at a gentle simmer for delicate, perfectly formed eggs.
• The Secret Step: I learned that adding the lime juice to the avocado immediately after scooping it out is essential. The acid not only adds a zesty flavour but also significantly slows down the browning process (oxidation), keeping your mash a vibrant green.
• Make-Ahead: The avocado mash can be prepared up to an hour in advance. To prevent it from browning, place it in a bowl and press a piece of cling film directly onto the entire surface to block out the air. The eggs and toast must be made just before serving.
• Storage: This avocado toast recipe is designed to be eaten fresh. Unfortunately, leftovers do not store well as the toast will become soggy and the avocado will brown. It’s best to make just what you need.

Equipment You’ll Need

• Toaster or grill
• Medium saucepan
• Sharp knife and cutting board
• Medium mixing bowl
• Fork for mashing
• Slotted spoon

Common Mistakes to Avoid

• Under-seasoning the Avocado: Avocado on its own is quite mild. It desperately needs salt to enhance its flavour and acid (like lime juice) to cut through the richness. Don’t be shy with the seasoning; taste it before you spread it on the toast.
• Using the Wrong Water Temperature: As mentioned in the tips, boiling water is the enemy of a well-poached egg. A gentle, barely-there simmer is what you’re aiming for. Too hot and you’ll have a mess; too cool and it won’t cook properly.
• Choosing the Wrong Bread: A standard, thin-sliced sandwich loaf will turn soggy under the weight of the avocado. You need a sturdy bread like sourdough or a thick-cut rustic loaf that can be toasted until crisp and provide a solid base.

Delicious Variations to Try

Once you have this base recipe down, it’s a fantastic canvas for customisation. Here are a few variations we enjoy at home:

• Spicy & Smoky Version: Add a pinch of smoked paprika and a few dashes of your favourite hot sauce to the avocado mash for a deeper, smokier heat.
• Vegan Option: Simply omit the poached egg. To add extra protein and texture, top the avocado toast with a handful of roasted chickpeas, some toasted seeds (sunflower or pumpkin work well), or some crumbled marinated tofu.
• Mediterranean Twist: Top the avocado with crumbled feta cheese, chopped sun-dried tomatoes, and a sprinkle of dried oregano instead of chilli flakes.

What to Serve With This Avocado Toast

While this is a complete meal on its own, you can easily build upon it for a larger brunch spread. It’s just as versatile as our Easy Sheet Pan Pancakes Recipe For A Crowd for feeding a few extra guests.

• A Simple Green Salad: A handful of rocket or mixed greens tossed in a light lemon vinaigrette offers a fresh, peppery contrast to the richness of the toast.
• Grilled Halloumi: A few slices of pan-fried or grilled halloumi on the side add a wonderful salty, chewy element that pairs beautifully with the creamy avocado.
• Fresh Juice or Coffee: For a classic breakfast pairing, serve with a glass of freshly squeezed orange juice or a well-made flat white.

Frequently Asked Questions

Can I make this ahead of time?

It’s best enjoyed immediately. You can prepare the avocado mash about an hour beforehand, but be sure to cover it with cling film pressed directly onto the surface to prevent browning. The toast and eggs should always be made fresh for the best texture and temperature.

How do I get a perfectly poached egg?

The three keys are: very fresh eggs (the whites hold together better), a splash of vinegar in the water (it helps coagulate the whites), and a gentle simmer. Using a small bowl to slip the egg into the water, rather than cracking it directly, also helps it keep a good shape. Don’t worry if your first few aren’t perfect; practice makes a huge difference!

How do I store leftovers?

Honestly, I would advise against storing leftovers. The toast will become soft, the avocado will discolour, and a reheated poached egg is never quite the same. This recipe is scaled for two servings, so it’s best to make just enough to enjoy fresh.

Can I use lemon juice instead of lime juice?

Absolutely. Lemon juice works well as an alternative. The flavour profile will be slightly different—a bit brighter and less floral than lime—but it will still provide the necessary acidity to balance the avocado and prevent it from browning. Use the same amount.

My avocado toast tastes a bit bland. What did I do wrong?

Nine times out of ten, the issue is seasoning. Ripe avocado has a wonderful texture but a very subtle flavour that needs a boost. Be generous with your salt and don’t skip the lime juice. A good pinch of chilli flakes and a final sprinkle of coarse sea salt on top makes a world of difference.

Avocado Toast Recipe

A classic breakfast or brunch dish featuring creamy mashed avocado on crisp sourdough toast, topped with a perfectly poached egg and a hint of chilli.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 495

Ingredients Method Notes

Ingredients

  

• 2 large thick slices of sourdough bread
• 2 ripe Hass avocados
• 2 large free-range eggs
• 1 lime juiced
• 1 tbsp white vinegar for poaching
• 1 tsp red chilli flakes
• 2 tsp extra virgin olive oil
• Freshly ground black pepper
• Coarse sea salt like Maldon
• Optional: 1 tbsp chopped fresh coriander or parsley
• Optional: 1 small garlic clove peeled and cut in half

Method

 

1. Toast the Bread: Start by toasting your sourdough slices until they are deeply golden brown and crisp. You can do this in a toaster, under the grill, or in a dry frying pan. Once toasted, I sometimes like to rub the surface of the hot bread with the cut side of a garlic clove for a subtle, savoury base.
2. Prepare the Avocado: While the bread is toasting, cut the avocados in half, remove the stones, and scoop the flesh into a medium bowl. Add the juice of half a lime, a pinch of salt, and a few grinds of black pepper.
3. Mash to Perfection: Using a fork, gently mash the avocado. I prefer a slightly chunky texture rather than a completely smooth purée, as it gives the dish more character. Taste and add more lime juice or seasoning if needed. Set aside.
4. Poach the Eggs: Fill a saucepan with about 10cm of water and bring it to a bare simmer over medium heat—you should see small bubbles rising, but it shouldn't be at a rolling boil. Add the white vinegar. For a detailed guide on this crucial step, BBC Good Food has an excellent tutorial.
5. Cook the Eggs: Crack an egg into a small ramekin. Create a gentle vortex in the simmering water with a spoon and carefully slide the egg into the centre. What works best for me is to cook it for about 3-4 minutes for a firm white and a perfectly runny yolk. Remove it with a slotted spoon and let any excess water drain off. Repeat with the second egg.
6. Assemble Your Toast: Spread the mashed avocado generously over each slice of warm toast, dividing it evenly. Create a small well in the centre of the avocado.
7. Final Touches: Gently place a poached egg on top of each toast. Drizzle with a little extra virgin olive oil, and then sprinkle over the red chilli flakes, a pinch of coarse sea salt, and some more black pepper. If using, scatter over the fresh coriander or parsley. Serve immediately.

Notes

For the best experience, serve immediately while the toast is warm and the egg yolk is runny. The optional garlic rub adds a wonderful layer of flavour.

This avocado toast recipe is a staple in my kitchen for a reason. It’s a testament to how fantastic simple, high-quality ingredients can be when put together with a bit of care. I hope you give it a try for your next brunch or lunch. After you make it, I’d love to hear how it turned out for you in the comments below!

All the best,
Marcus Bennett

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