Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

10 mins
10 mins
20 mins
1 avocado toast


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


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.

  • 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