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Avocado Toast with Poached Eggs

Active Time: 20 minutes / Cook Time: 40 minutes

Makes 2 servings

avocado toast.jpg


  • Juice of half a lemon
  • 1 quart / 4 cups water
  • 1 avocado, halved, pitted, and sliced
  • 2 tablespoons chopped cilantro
  • 4 tablespoons salsa
  • 4 eggs
  • Fine sea salt and pepper
  • 4 slices zucchini bread


  1. Bring water and lemon juice to a simmer in a medium saucepan.
  2. While your water is heating, use a spoon to scoop avocado slices out of their peel. Add avocado slices to a small bowl and mash with a fork. Add cilantro and salsa and mix together until a spread-able, creamy consistency is reached.
  3. Gently add cracked eggs to water and let simmer for 4-5 minutes. Remove with a slotted spoon and pat on a kitchen towel to remove any excess water.
  4. While your eggs are poaching, toast bread on the stovetop in a dry skillet (over low-medium heat).
  5. Plate 2 tortillas on each serving plate. Top each slice of bread with avocado salsa and top with a poached egg and dash of sea salt and pepper.