Avocado Toast with Poached Egg and Red Pepper Flakes

Avocado Toast with Poached Egg and Red Pepper Flakes” is a simple yet elegant breakfast dish that perfectly blends creamy avocado, crispy toast, and a runny poached egg, finished with a sprinkle of red pepper flakes for a touch of heat. It’s wholesome, nutrient-packed, and bursting with flavor — a dish that satisfies your taste buds and fuels your day with energy.

Originally gaining fame in trendy cafés, avocado toast has evolved into a beloved global breakfast staple. Its creamy texture, rich taste, and versatility make it perfect for both busy mornings and leisurely brunches.

Why I Love This Recipe

I love this recipe because it captures the beauty of simplicity done right. Just a few fresh ingredients create something extraordinary. The crisp toast provides the perfect contrast to the creamy mashed avocado, while the poached egg adds luxurious richness. The red pepper flakes enhance the flavors with a gentle kick — it’s a harmony of textures and tastes.

It’s also incredibly customizable — you can make it spicy, tangy, cheesy, or herby depending on your mood. Plus, it’s healthy, packed with good fats, protein, and fiber, so you feel full and satisfied without guilt.

Why It’s a Must-Try Dish

• Nutritious & Energizing: A perfect balance of healthy fats, protein, and carbs.
• Quick & Easy: Ready in under 15 minutes with minimal prep.
• Gourmet at Home: Feels like something from a café menu but so easy to make yourself.
• Customizable: Endless topping variations to suit your taste.
• Beautiful Presentation: Instagram-worthy with its vibrant colors and textures.

Preparation and Cooking Time

• Preparation Time: 5 minutes
• Cooking Time: 7 minutes
• Total Time: 12 minutes
• Servings: 2 servings
• Calories: Approximately 320 kcal per serving

Cuisine and Course

• Cuisine: Modern / American / Fusion
• Course: Breakfast / Brunch / Light Lunch

Ingredients

For the Toast:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado
• 1 tablespoon lemon juice (freshly squeezed)
• Salt to taste
• Freshly ground black pepper to taste
• ½ teaspoon red pepper flakes (adjust to spice preference)
• 1 teaspoon olive oil (optional for drizzling)

For the Poached Eggs:

• 2 large eggs
• 1 tablespoon white vinegar (for poaching water)
• Water (for poaching)

Optional Toppings:

• Chopped chives or parsley
• Crumbled feta cheese
• Everything bagel seasoning
• Cherry tomato halves or microgreens

Simple Cooking Directions

1. Toast bread slices until golden brown.
2. Mash avocado with lemon juice, salt, and pepper.
3. Poach eggs until whites are set but yolks are runny.
4. Spread avocado on toast, top with poached egg, sprinkle red pepper flakes, and serve immediately.

Step-by-Step Preparation Method

Step 1: Prepare the Avocado Spread

1. Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl.
2. Mash it gently with a fork — keep it a little chunky for texture.
3. Add lemon juice, salt, and black pepper. Mix well and set aside.

Step 2: Toast the Bread

1. Toast your slices of bread in a toaster or on a skillet until golden brown and crispy.
2. For extra flavor, drizzle lightly with olive oil before toasting.

Step 3: Poach the Eggs

1. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer.
2. Add white vinegar to help the egg whites set.
3. Crack one egg into a small bowl.
4. Swirl the water to create a gentle whirlpool, then carefully slide the egg into the center.
5. Poach for 2½ to 3 minutes for a runny yolk (or 4 minutes for a firmer yolk).
6. Remove with a slotted spoon and drain on paper towels. Repeat with the second egg.

Step 4: Assemble the Toast

1. Spread the mashed avocado evenly on the toasted bread slices.
2. Place one poached egg on each slice.
3. Sprinkle red pepper flakes over the top.
4. Add extra salt, pepper, or olive oil drizzle if desired.

How to Serve

Serve immediately while the toast is crisp and the eggs are warm.
For a complete meal, pair it with:

• Freshly brewed coffee or green tea
• A glass of fresh orange juice
• A side of mixed greens or roasted tomatoes

Additional Recipe Tips

• Use ripe avocados: They should yield slightly when pressed but not be mushy.
• Fresh eggs poach best: Fresher eggs hold their shape better in water.
• Don’t skip the lemon juice: It adds brightness and prevents avocado browning.
• Keep toast crisp: Assemble right before serving to avoid soggy bread.
• Add texture: Sprinkle sesame seeds, pumpkin seeds, or crushed nuts for crunch.

Variations

1. Spicy Avocado Toast: Add a dash of hot sauce or sliced jalapeños.
2. Mediterranean Style: Add feta, olives, and cherry tomatoes.
3. Smoked Salmon Toast: Add slices of smoked salmon and capers.
4. Garlic Avocado Toast: Rub toast with a clove of garlic before topping.
5. Vegan Option: Replace poached egg with sautéed mushrooms or tofu scramble.

Freezing and Storage

• Avocado Spread: Best made fresh, but you can refrigerate it in an airtight container with a thin layer of lemon juice on top for up to 1 day.
• Poached Eggs: Can be made ahead and stored in cold water in the refrigerator for up to 2 days. Reheat gently in hot (not boiling) water for 30 seconds before serving.
• Bread: Toast fresh when serving; storing assembled toast is not recommended as it becomes soggy.

Freezing is not recommended for this recipe since avocado and poached eggs do not freeze well.

Special Equipment Needed

• Toaster or skillet for toasting bread
• Small saucepan or deep skillet for poaching eggs
• Slotted spoon
• Mixing bowl and fork

Conclusion

Avocado Toast with Poached Egg and Red Pepper Flakes is the definition of modern comfort — fresh, wholesome, and irresistibly tasty. It’s proof that healthy food can be exciting and satisfying. The creamy avocado, silky poached egg, and touch of spice come together to create a balanced breakfast that’s both nourishing and indulgent.

Whether you’re making it for a quick weekday breakfast, a relaxed Sunday brunch, or even a light lunch, this dish never disappoints. It’s easy, customizable, and guaranteed to make your morning a little brighter.

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Avocado Toast with Poached Egg and Red Pepper Flakes

Author: Anna Williams Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 5 mins Cook Time 7 mins Total Time 12 mins

Servings: 2 Calories: 320 kcal per serving

Description

Avocado Toast with Poached Egg and Red Pepper Flakes” is a simple yet elegant breakfast dish that perfectly blends creamy avocado, crispy toast, and a runny poached egg, finished with a sprinkle of red pepper flakes for a touch of heat. It’s wholesome, nutrient-packed, and bursting with flavor — a dish that satisfies your taste buds and fuels your day with energy.

Ingredients

Scale

1/2x 1x 2x 3x

For the Toast:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado
• 1 tablespoon lemon juice (freshly squeezed)
• Salt to taste
• Freshly ground black pepper to taste
• ½ teaspoon red pepper flakes (adjust to spice preference)
• 1 teaspoon olive oil (optional for drizzling)

For the Poached Eggs:

• 2 large eggs
• 1 tablespoon white vinegar (for poaching water)
• Water (for poaching)

Optional Toppings:

• Chopped chives or parsley
• Crumbled feta cheese
• Everything bagel seasoning
• Cherry tomato halves or microgreens

Instructions

1. Step 1: Prepare the Avocado Spread : Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it gently with a fork — keep it a little chunky for texture. Add lemon juice, salt, and black pepper. Mix well and set aside.
2. Step 2: Toast the Bread : Toast your slices of bread in a toaster or on a skillet until golden brown and crispy. For extra flavor, drizzle lightly with olive oil before toasting.
3. Step 3: Poach the Eggs : Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Add white vinegar to help the egg whites set. Crack one egg into a small bowl. Swirl the water to create a gentle whirlpool, then carefully slide the egg into the center. Poach for 2½ to 3 minutes for a runny yolk (or 4 minutes for a firmer yolk). Remove with a slotted spoon and drain on paper towels. Repeat with the second egg.
4. Step 4: Assemble the Toast : Spread the mashed avocado evenly on the toasted bread slices. Place one poached egg on each slice. Sprinkle red pepper flakes over the top. Add extra salt, pepper, or olive oil drizzle if desired.

Keywords: Avocado Toast with Poached Egg and Red Pepper Flakes