Smashed Avocado Poached Egg Toast – a satisfying breakfast loaded with healthy fats, protein and the bright flavors of avocado and egg.
I first heard about smashed avocado toast at Little Collins Cafe in New York City and it immediately captured my attention. Inspired by that simple yet perfect combination, I developed a version that includes creamy feta and a silky poached egg. The contrast between the velvety smashed avocado and the golden, runny yolk is what makes this toast so irresistible. When I showed the photos to my husband as I prepared this post, he asked for it the next morning — and it’s easy to see why. This Smashed Avocado Poached Egg Toast is straightforward to make, but it presents beautifully and tastes even better than it looks.
Making poached eggs may seem intimidating if you haven’t tried it before, but with a few simple tips it’s very achievable. Bring a pot of water to a gentle boil and add a tablespoon of white vinegar — the vinegar helps the egg whites set cleanly. Crack each egg into a small bowl first, then gently slide the egg into the water one at a time. Once the eggs are in the pot, stir the water gently with a wooden spoon to keep the eggs from sticking to the bottom. Some loose egg white may float away; that’s normal and doesn’t affect the final result. Cook the eggs for about three minutes for a tender white and a soft, runny yolk. Remove them with a slotted spoon and let them rest briefly on paper towels so they drain and dry slightly before assembling the toast.
How to make the smashed avocado
Slice the avocado in half and remove the pit. Score the flesh with vertical and horizontal cuts while it is still in the skin, then scoop the pieces into a bowl with a spoon. Add a tablespoon of crumbled feta, half a tablespoon of Greek yogurt, the juice of half a lemon, salt and pepper, and mash until combined but still slightly chunky. The feta adds a pleasant tang and saltiness while the yogurt gives a creamy, richer texture without overpowering the avocado.
Toast good-quality sourdough or your preferred bread to a golden brown. Spread a generous layer of the smashed avocado over each slice, sprinkle with red pepper flakes for a subtle kick, and gently place a poached egg on top. Finish with a drizzle of olive oil, a sprinkle of flaky salt and freshly ground black pepper. Serve with halved cherry tomatoes tossed in a little olive oil and salt to add brightness and acidity that balance the creamy avocado and egg.
This toast makes a satisfying breakfast, brunch or light lunch. It’s rich in healthy fats, offers a good amount of protein from the egg and feta, and can be ready in about 15 minutes. The recipe is flexible: adjust the spice level, swap feta for a different tangy cheese, or add fresh herbs like cilantro or dill. Whether you’re serving it for guests or enjoying it as a weekday treat, it looks elegant and tastes delicious.
Don’t be afraid to practice your poaching technique a few times — once you get comfortable with the timing and gentle handling, you’ll be able to produce perfect poached eggs every time. The combination of mashed avocado, tangy feta, toasted sourdough and a luscious poached egg is simple but deeply satisfying.
Here’s a clear printable recipe block with ingredients and step-by-step instructions so you can recreate this at home.
Smashed Avocado Poached Egg Toast
Ingredients
- 4 eggs
- 1 tablespoon white vinegar
- 2 slices sourdough bread
- 1 ripe avocado
- 1 tablespoon crumbled feta cheese
- 1/2 tablespoon Greek yogurt
- Juice from 1/2 lemon
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1 cup cherry or cocktail tomatoes
- 1/2 tablespoon olive oil
Instructions
- Dice the avocado into small chunks and scoop into a bowl.
- Add the crumbled feta, Greek yogurt, lemon juice, salt and pepper.
- Mash the mixture to your preferred texture, leaving it slightly chunky for best texture.
- Bring a pot of water to a gentle boil and add the white vinegar.
- Crack each egg into a small bowl, then gently slide each egg into the boiling water.
- Once the eggs are in the pot, stir the water gently with a wooden spoon to keep eggs from sticking to the bottom.
- Cook the eggs for about 3 minutes for a soft yolk, then remove with a slotted spoon and let them drain briefly on paper towels.
- Toast the sourdough slices to golden brown.
- Assemble the toast: spread the smashed avocado on the toast, sprinkle with red pepper flakes, top each slice with a poached egg, and finish with olive oil and flaky salt.
- Serve immediately with halved cherry tomatoes tossed with a little olive oil and salt.
