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Avocado Toast with Marinated Tomatoes and Poached Eggs Recipe

Make restaurant-quality avocado toast with marinated tomatoes and perfectly poached eggs. Learn exactly how to poach eggs and how long to cook them.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Servings: 2 slices
Author: Pam Werley

Ingredients

For the Poached Eggs:

  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • 2 eggs

For the Avocado Toast:

  • 2 slices of bread I like thick-sliced whole-grain bread best
  • 1 ripe avocados
  • 1 to 2 tablespoons cream cheese (optional)
  • ⅓ cup Marinated Tomatoes 2 to 3 tablespoons of the tomato marinade (or more to your liking). Note: Here is the marinated tomatoes recipe
  • Drizzle of balsamic vinegar glaze (optional)
  • Pinch of flaked salt

Instructions

Poach the Eggs:

  • Fill an 8-inch skillet with water up to the rim. Add vinegar and salt, then bring the water to a rolling boil. The vinegar helps the egg whites set up with fewer wispy bits floating in the skillet.
  • Crack two eggs into a shallow teacup.. Gently pour the eggs into the skillet. Cover the skillet, remove from heat, and let the eggs gently steam until the whites are set but the yolks are still slightly runny, about 3 to 4 minutes. If you prefer firmer yolks, let them sit for an additional 1 to 2 minutes.
  • Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain excess moisture.

Prepare the Toast:

  • Meanwhile, Toast the bread until golden and firm. Remove the pits from the avocados and scoop the flesh into a bowl. Mash with a fork until smooth or chunky, depending on your preference. Season with ¼ to ½ teaspoon salt, adjusting to taste.
  • If using, spread a thin layer of cream cheese over each slice of toast. Then spread the mashed avocado on top.
  • Layer 2 to 3 tablespoons of Sweet and Spicy Tomatoes onto each slice, followed by a poached egg.
  • Drizzle with 1 to 2 tablespoons of the tomato marinade and some balsamic glaze, if desired. Finish with a pinch of flaked salt.

Notes

  • Enjoy it right away. Avocado toast is at its very best as soon as it's assembled. The toast stays crisp, the avocado is creamy, and the warm poached egg creates a rich, silky sauce when the yolk is cut open.
  • Make the marinated tomatoes ahead. This recipe was designed around my Marinated Cherry Tomatoes, which actually improve after a few days in the refrigerator. I like to keep a jar on hand because they're ready whenever I want avocado toast, salads, sandwiches, or a quick appetizer.
  • Poach the eggs in advance. If you're making brunch for friends or family, poach the eggs up to one day ahead. Store them in ice water in the refrigerator, then gently rewarm them in simmering water for 30 to 60 seconds just before serving.
  • Use ripe avocados. A perfectly ripe avocado should give slightly when gently squeezed. If it's too firm, it won't mash smoothly. If it's overly soft, the texture can become mushy.
  • Don't overcook the eggs. For that beautiful runny yolk that's perfect for avocado toast, cook the eggs for 3½ to 4 minutes in gently simmering water.
  • Season each layer. A pinch of flaky salt and freshly cracked black pepper on the avocado, tomatoes, and egg makes all the flavors come alive.