Creamy mashed avocado is topped with a perfectly poached egg to make a tasty and filling breakfast for one - a perfect use for those bags of mini avocados.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
1
Yield:
1 avocado toast
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.

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  • Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.

  • Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

Cook's Notes:

You may substitute 1 thin slice of red onion, rings separated, for the shallot. I like to make a small batch of pickled shallot or red onion ahead of time to have on hand in the fridge. Place in a small jar and top with enough vinegar to cover.

Poached eggs can be prepared ahead of time and kept in the refrigerator for 1 to 2 days. After poaching, immerse them into ice water to cool, cover, and place in the refrigerator. When ready to serve, bring a saucepan of water to a boil, then turn off heat. Place eggs into the warm water until warmed through, 30 to 60 seconds. For a more even poached egg shape, trim off any wispy edges with a knife, if desired.

Use your favorite seasoning instead of the aleppo pepper, if desired.

Editorial Note:

Nutrition data for this recipe includes the full amount of pickled shallot. The actual amount of pickled shallot consumed will vary.

Nutrition Facts

443 calories; protein 14.2g; carbohydrates 34g; fat 31.1g; cholesterol 186mg; sodium 374.5mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
04/17/2020
This recipe was great! Aleppo pepper was great on it! I never thought of using that on avocado toast before. I also use Japanese Togarashi on it as well. You can use any pepper depending on what’s available where you shop and what kind of spices you keep. However, I do recommend getting some of the Aleppo pepper. I found it easily in my local grocery store. Read More
(3)
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2020
This recipe was great! Aleppo pepper was great on it! I never thought of using that on avocado toast before. I also use Japanese Togarashi on it as well. You can use any pepper depending on what’s available where you shop and what kind of spices you keep. However, I do recommend getting some of the Aleppo pepper. I found it easily in my local grocery store. Read More
(3)
Rating: 5 stars
04/19/2020
Great recipe, easy no matter what kind of pepper is used. Read More
(1)
Rating: 5 stars
05/03/2020
I make a variation of this with prepared guacamole and an over-easy fried egg. Read More
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Rating: 5 stars
05/09/2020
So good! The flavors are so yummy together. The shallots really add great flavor. Read More
Rating: 5 stars
05/07/2020
I've made this twice and it's becoming our favorite! Read More
Rating: 5 stars
04/23/2020
Made as is and was great! Read More
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Rating: 5 stars
05/11/2020
Very simple to make and the feedback from the family was it was one of the best breakfast meals I have made! In the future I will probably swap out the shallot and experiment with some other additions. Read More