Avocado Toast with Marinated Tomatoes & Poached Eggs

Creamy smashed avocado, tangy marinated tomatoes, and perfectly runny poached eggs turn a simple piece of toast into a breakfast you'll crave again and again. This easy avocado toast with tomato and egg is perfect for a leisurely weekend brunch or a quick weekday breakfast for two. Once you learn how to poach eggs, you'll be amazed at just how simple-and impressive-it really is.

I'll admit it-I completely missed the avocado toast craze.

While everyone else seemed to be posting beautiful avocado toast photos, I was still reaching for peanut butter toast or scrambled eggs. Then one morning I spooned a few of my sweet and spicy Marinated Cherry Tomatoes over mashed avocado, topped everything with a poached egg, and wondered what had taken me so long.

The creamy avocado, tangy herb-packed tomatoes, and silky egg yolk created the kind of breakfast that feels special without requiring much effort.

Since sharing the recipe in my cookbook, Around Our Table for Two, one of my favorite surprises has been hearing from readers who have made it their own. Many have sent me photos of their avocado toast piled high with marinated tomatoes, proving that sometimes the simplest recipes become the ones we return to again and again.

If poaching eggs feels intimidating, don't worry. Once you know a few simple tricks-and exactly how long to cook them-you'll be making restaurant-quality poached eggs right at home.

Let's Gather Our Ingredients

One of the things I love about this avocado toast is that it starts with just a handful of simple ingredients. Since there aren't many of them, each one gets a chance to shine. If we were shopping together, here's what I'd toss into our cart.

🍞 Bread

This is one recipe where the bread really matters. Since we're piling on creamy avocado, juicy marinated tomatoes, and a poached egg, you want a slice that's sturdy enough to hold everything together. My first choice is a thick-cut sourdough with a chewy crust, but a hearty country loaf, multigrain bread, or even whole wheat sandwich bread works beautifully. Just be sure to toast it until it's golden and crisp-that crunchy base is what keeps the toast from getting soggy.

🥑 Avocados

When you're picking out avocados, give them a gentle squeeze. They should yield just a little under your fingertips without feeling mushy. If they're rock hard, they'll need another day or two on the counter. If they're overly soft, save those for guacamole! Since this recipe serves two, one perfectly ripe avocado is usually just right.

🍅 Marinated Tomatoes

Here's where this recipe goes from good to unforgettable. Instead of layering on plain tomato slices, we're spooning over my Sweet & Spicy Marinated Cherry Tomatoes that have been soaking in garlic, fresh herbs, olive oil, vinegar, and just a little jalapeño. They add bright, tangy flavor in every bite and make this toast taste like something you'd order at your favorite café. I almost always keep a jar in the refrigerator because they're wonderful here, tossed into my Summer Orzo Salad, or spooned over grilled chicken and fish. If you don't have a batch waiting in the fridge, you'll definitely want to make them first.

🥚 Eggs

Fresh eggs really are worth it when you're poaching. The fresher the egg, the tighter the white stays wrapped around the yolk, giving you those beautiful café-style poached eggs. Don't worry if your first one isn't picture-perfect, though. Even the slightly "rustic" ones taste just as delicious once that golden yolk spills over the avocado toast.

How to cook poached eggs

Poaching eggs in a shallow skillet rather than a saucepan makes it easier to spoon them out of the water.  Putting the eggs into 2 teacups and gently pouring the eggs into the boiling water is a handy trick to get all the eggs in the pan at once, cooking at the same rate.  Finish poaching the eggs off the heat to keep egg whites intact with a soft and runny yolk.

1. Season the water. First, fill an 8- inch skillet with water up to the rim.  Add vinegar and salt bringing the water to a rolling boil.   Adding vinegar will help the egg whites set up with fewer wispy or floating white pieces in the skillet.

2. Add the eggs. The easiest way to do this is to crack two eggs into each teacup.  Gently, and at the same, time pour the eggs into the skillet.  Allowing the eggs to enter the water at the same time will result in equal cooking time.

3. Remove from Heat and Poach.  Cover the skillet, remove it from the heat and let the eggs gently steam until the whites are set but the yolks are still slightly runny.

4. Drain on paper-towels.  This is really important, use a slotted spoon and transfer the eggs to a paper-lined plate.  The paper towel will soak up any excess moisture which prevents your muffins from getting soggy.

How Long Do You Cook Poached Eggs?

If you've ever been nervous about poaching eggs, you're not alone. For years, I thought it was one of those techniques best left to restaurant chefs. The truth? It's much easier than it looks, and after you've made a few, you'll wonder why you waited so long to try.

The secret isn't fancy equipment or complicated techniques. It's simply gently simmering the water and knowing when to lift the egg out. Think of the timing as your guide. Once you know how you like your yolks, you'll be able to make perfect poached eggs every time.

Poached Egg Timing Chart

Here's the timing I use in my own kitchen.

For this avocado toast, I almost always aim for 3½ to 4 minutes. That's just enough time for the egg white to set while leaving the yolk deliciously runny. The moment you cut into it, the yolk mingles with the creamy avocado and tangy marinated tomatoes, creating a rich sauce that makes every bite absolutely irresistible.

Once you've poached a few eggs, you'll stop watching the clock so closely and simply know when they're ready. Until then, keep this little timing chart handy. It takes all the guesswork out of making perfectly poached eggs.

Can You Make Poached Eggs Ahead?

Absolutely! In fact, this is one of my favorite tricks when I'm making brunch for family or friends. Instead of trying to poach eggs while everyone is sitting at the table waiting, I do the work ahead of time so all I have to do is warm them up before serving.

Here's how:

1. Poach the eggs just as you normally would, cooking them to your preferred doneness.
2. Transfer them immediately to a bowl of ice water. This stops the cooking process and helps keep the yolks perfectly runny.
3. Refrigerate the eggs in the ice water (or drain them and store them in a covered container) for up to one day.
4. When you're ready to serve, bring a pan of water to a gentle simmer and carefully lower the eggs into the warm water for 30 to 60 seconds. Just enough to heat them through-you don't want to cook them any further.
5. Lift them out with a slotted spoon, gently blot away any excess water with a paper towel, and they're ready for your avocado toast.

Once you know this little make-ahead secret, poached eggs become much less intimidating-and you'll be surprised how often you find yourself making them. I use this same technique for my Salmon Eggs Benedict and Irish Eggs Benedict, and it has never let me down.

Related

Looking for other breakfast or brunch recipes for two like this? Try these:

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