Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 slices sourdough, 1/2-inch thick (about 120 g total)
- 1 ripe avocado (about 220 g)
- 2 large eggs
- 1 cup cherry tomatoes, halved (150 g)
- 4 small radishes, thinly sliced (80 g)
- 1 tbsp finely snipped chives
- 1 tbsp fresh lemon juice (plus wedges to serve)
- 1 tbsp + 1 tsp extra-virgin olive oil, divided (20 ml)
- 1 tbsp white vinegar (for poaching water)
- 1/2 tsp kosher salt, divided, plus flaky sea salt to finish
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red chili flakes (or Aleppo pepper)
Do This
- 1. Bring 3 inches of water to a bare simmer (185–195°F/85–90°C); add vinegar.
- 2. Mash avocado with lemon juice, 1/4 tsp salt, pinch pepper, and 1 tsp olive oil.
- 3. Skillet-toast sourdough in 2 tsp olive oil (1 tsp per slice) over medium heat, 2–3 minutes per side.
- 4. Poach eggs: slide each from a ramekin into barely simmering water; cook 3–4 minutes. Drain.
- 5. Toss tomatoes with a pinch of salt and pepper; slice radishes and snip chives.
- 6. Assemble: spread avocado, add tomatoes and radishes, top with egg, chives, chili flakes, 2 tsp olive oil, and a squeeze of lemon.
Why You’ll Love This Recipe
- Perfect contrast of textures: crackly-crisp sourdough, creamy avocado, and a soft, jammy-yolked egg.
- Bright, fresh toppings—lemon, tomatoes, radish, and chives—keep each bite lively.
- Fast and foolproof: ready in under 20 minutes with simple, repeatable techniques.
- Balanced and satisfying, great for breakfast, brunch, or a light lunch.
Grocery List
- Produce: 1 ripe avocado, cherry tomatoes, radishes, fresh chives, 1 lemon
- Dairy: None
- Pantry: Sourdough bread, extra-virgin olive oil, white vinegar, kosher salt, black pepper, red chili flakes, flaky sea salt (optional)
Full Ingredients
Avocado Mash
- 1 ripe avocado (about 220 g)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tsp extra-virgin olive oil (5 ml)
- 1/4 tsp kosher salt
- Pinch freshly ground black pepper
Toast & Toppings
- 2 slices sourdough, 1/2-inch thick (about 60 g each)
- 2 tsp extra-virgin olive oil for toasting (1 tsp per slice)
- 1 cup cherry tomatoes, halved (150 g)
- 4 small radishes, thinly sliced (80 g)
- 1 tbsp fresh chives, finely snipped
- 1/4 tsp red chili flakes (or Aleppo pepper)
- 2 tsp extra-virgin olive oil to finish (10 ml)
- Flaky sea salt, to taste (optional)
- Lemon wedges, for serving
Soft-Poached Eggs
- 2 large eggs
- 1 tbsp white vinegar (15 ml), for the poaching water
Step-by-Step Instructions
Step 1: Set up the poaching water
Fill a medium saucepan with 3 inches of water and bring it just to a bare simmer, 185–195°F (85–90°C). Add 1 tbsp white vinegar. Keep the heat low—no rolling boil. Crack each egg into a small ramekin so it’s ready to slide in smoothly.
Step 2: Prep the fresh toppings
Halve the cherry tomatoes and season them with a pinch of kosher salt and black pepper. Thinly slice the radishes. Finely snip the chives. Cut a lemon into wedges for serving. Set everything within reach for easy assembly.
Step 3: Mix the avocado mash
Scoop the avocado into a bowl. Add 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt, and a pinch of black pepper. Mash with a fork until mostly smooth with a little texture. Taste and adjust seasoning as needed; the lemon should taste bright but balanced.
Step 4: Crisp the sourdough
Heat a large skillet over medium heat. Add 2 tsp olive oil and tilt the pan to coat. Add the bread and toast until deep golden and crisp, 2–3 minutes per side. For extra crunch, press gently with a spatula as it toasts. Transfer to plates.
Step 5: Poach the eggs
With the water at a bare simmer, stir to create a gentle vortex. Slide in one egg at a time. Cook 3–4 minutes for soft, runny centers (4–5 for medium). Lift out with a slotted spoon, blot on paper towel, and trim wispy whites if you like.
Step 6: Assemble the toast
Spread the avocado mash generously over the hot sourdough. Spoon on the cherry tomatoes and tuck in the radish slices. Nestle a poached egg on each toast. Sprinkle with chives and red chili flakes.
Step 7: Finish and serve
Drizzle each toast with 1 tsp olive oil, squeeze a little lemon over the top, and finish with a pinch of flaky sea salt. Serve immediately while the toast is crisp and the yolk is warm and saucy.
Pro Tips
- Use barely simmering water (no large bubbles) to prevent ragged whites and overcooking the yolk.
- Very fresh eggs hold their shape better when poached. If in doubt, strain the thinnest white through a fine sieve before poaching.
- To keep avocado vibrant, mash right before serving and season assertively with lemon and salt.
- Skillet-toasting in a little olive oil gives you a shatteringly crisp exterior and tender interior—more flavor than a toaster.
- Make it brunch-ready: salt the tomatoes 5–10 minutes ahead to draw out juices and heighten sweetness.
Variations
- Smoked salmon and dill: Add a few slices of smoked salmon and swap chives for fresh dill.
- Feta and herbs: Crumble 2 tbsp feta over the top and add parsley or basil with the chives.
- Vegan option: Skip the egg and top with marinated chickpeas or a tofu scramble; keep the lemon, chili flakes, and chives.
Storage & Make-Ahead
Avocado toast is best assembled and eaten immediately. You can prep components in advance: slice radishes and halve tomatoes up to 1 day ahead (refrigerate, covered). Snip chives up to 8 hours ahead. Poach eggs up to 24 hours ahead, storing them submerged in cold water in the fridge; rewarm for 30–60 seconds in hot (not boiling) water before serving. If making avocado mash ahead, press plastic wrap directly on the surface and refrigerate up to 6 hours—stir and re-season before using.
Nutrition (per serving)
Approx. 450 calories; 29 g fat; 34 g carbohydrates; 7 g fiber; 13 g protein; 450 mg sodium. Values will vary based on bread and avocado size.
