You know those mornings when all you want is something easy but, like, really tasty? Avocado toast with poached egg and tomato totally comes to the rescue. It’s what I crave when boring cereal just won’t cut it or if I’m feeling extra-fancy on a random Tuesday (because, why not). Good bread, creamy avocado, a poached egg on top, and bright tomato slices—if breakfast had a five-star version, this is it. The best part? It’s actually not hard to throw together. If you ever get obsessed like me and want more, honestly, you’ve gotta check out this similar avocado toast with perfectly poached eggs. 
Why I Absolutely Love This Recipe
I’m a total sucker for meals that look impressive but don’t make me break a sweat (kitchen disasters haunt me, so trust me on this). This recipe is one of those rare gems. The balance is genius—soft and creamy avocado, bursts of juicy tomato, runny egg on top—ooh, and that kick of sea salt. I swear, it tastes like brunch at some overhyped cafe, except you didn’t have to brush your hair.
The flavor is just happy, if that makes sense. It fuels me for hours, my energy doesn’t crash, and it gets bonus points for being officially “healthy-ish.” Some days I use garden tomatoes, some days the wrinkly ones from the back of the fridge (hey, no shame, I call it rustic). The point is, this recipe is flexible, forgiving, and always delivers.
One time I made this toast with my mom, and she said it felt like a “vacation breakfast.” She’s right, it’s got that relaxed, special vibe. 
Expert Tips
Alright, let’s talk about what actually works. Your bread matters—a lot. I always say, if you have some thick, crusty sourdough, use it. If not, go with what’s handy, but try for something sturdy so it holds up.
Avocados can be stubborn, so make sure it’s not rock hard or painfully overripe. You want to mash it, not chisel it. Poaching eggs scared me for years, but honestly, all you need is a splash of vinegar in simmering water. Don’t stress about perfect shape—nobody cares at home, and it tastes the same.
A little flaky salt and pepper? Yep, makes a difference. Some folks add a squeeze of lemon. My neighbor swears by a pinch of chili flakes—I tried it, not bad at all.
This isn’t one of those recipes that’ll leave you with a mountain of dishes. It’s more of a one-mug-of-coffee kind of situation, and I love that.
This recipe made weekday breakfasts feel fancy! It’s quick, tastes amazing, and makes me look forward to waking up. – April from Nebraska
Variations
I get bored easily, so let’s mix it up. If tomatoes aren’t looking cute at the store, swap in roasted red pepper or even thin-sliced radishes. Add spinach or arugula for more greens (trust me, it works). If eggs aren’t your jam, you can just leave it off and load up on the veggies—it’s still darn good.
When I really want to treat myself, I sprinkle everything bagel seasoning over the top. Or sometimes I crumble a little feta. Leftover grilled chicken chopped on top? Suddenly it’s lunch.
Hot tip: If you love wraps, you’ll want to check out these avocado chicken wraps—they’re like avocado toast’s cool cousin.
Serving Suggestions
Here’s how I usually serve this, depending what mood I’m in:
- Try it with a side of fresh fruit for a wholesome start.
- Add a small green salad if you’re making this for lunch.
- Serve on a pretty board if you’re having friends over—looks fancier than it is.
- Pair with a cup of strong coffee or a mimosa (hey, you do you).
How To Poach An Egg
Let’s be real, poaching eggs sounds scary. I messed it up so many times at first. Once I learned the secret, though, it got way simpler. Start with really fresh eggs if you can—old ones get stringy in the water.
Bring water to just under boiling, like small bubbles along the edge but not a wild boil. Add a splash of vinegar (white is best), then crack your egg into a small bowl (like a coffee mug you don’t care about). Make a gentle tornado in the water with a spoon, then slip in the egg. Three minutes is usually the sweet spot for a runny yolk. Take it out with a slotted spoon, and let it drain a sec.
No joke, even when it’s lopsided or funky looking, it tastes just as good. Poached eggs are forgiving little creatures.
Common Questions
Can I use any bread for avocado toast with egg and tomato?
Pretty much, yeah. Sourdough or whole grain will taste best, but even basic toast gets the job done.
What if I can’t poach eggs?
Scrambled, fried, or even soft-boiled eggs are all winners. Don’t let the egg shape stress you.
How do I keep my avocado from turning brown?
Add a little lemon or lime juice to it. That usually does the trick for keeping it pretty.
Can I meal prep this?
Kinda. Toast and egg don’t keep well, but you can mash a bunch of avocado with lemon and have it ready in the fridge for a few days.
Is this actually filling?
Weirdly, yes! Between the avocado, egg, and toast, it keeps you full for hours.
Your New Go-To Breakfast Awaits
Okay, I’ve ranted enough. In short, avocado toast with poached egg and tomato is honestly a breakfast (or lunch!) that never gets old. It’s fast, filling, and definitely a little bit glorious. Oh, and if you want even more flavor combos, check out the ideas on Avocado Toast with Egg And Tomato (Healthy & Easy!) or step up your brunch game as shown in Upgraded Avocado Toast with Poached Eggs. Try it tomorrow—bet it turns an ordinary morning truly special. 
Avocado Toast with Poached Egg and Tomato
Ingredients
Method
- Toast the slice of bread until golden brown.
- While the bread is toasting, prepare the avocado. Cut it in half, remove the pit, and mash it in a bowl.
- Season the mashed avocado with a splash of lemon juice, salt, and pepper to taste.
- Bring a small pot of water to just under boiling and add a splash of vinegar.
- Crack the egg into a small bowl.
- Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center.
- Cook for about 3 minutes for a runny yolk, then remove the egg with a slotted spoon and let it drain.
- Spread the mashed avocado onto the toasted bread.
- Carefully place the poached egg on top.
- Add slices of tomato and sprinkle with flaky salt and pepper.