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–+ servings

Avocado Toast with Poached Egg and Cream Cheese

Crispy sourdough topped with tangy cream cheese, smashed lemony avocado, and a perfectly poached egg, finished with fresh greens and tomatoes for a quick, filling breakfast.
Amanda
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serving Size 2 toast

Equipment

  • Medium pot
  • Slotted spoon
  • Small bowl (for cracking eggs)
  • Toaster or toaster oven
  • cutting board
  • sharp knife
  • Fork
  • small mixing bowl
  • Butter knife or offset spatula
  • Paper towels (optional)
  • Timer (optional)

Ingredients

  • 2 slices sourdough bread toasted
  • 2 tbsp cream cheese softened
  • 1 ripe avocado halved, pitted
  • 1 tbsp lemon juice fresh or bottled
  • 1/4 tsp kosher salt plus more to taste
  • 1/8 tsp black pepper plus more to taste
  • 2 large eggs for poaching
  • 1 tsp white vinegar optional, helps whites set
  • 1 cup salad leaves arugula, spinach, or mixed greens
  • 6 cherry tomatoes halved
  • 1/4 cup sprouts any kind
  • 1/4 tsp red pepper flakes optional
  • 1/2 tsp everything bagel seasoning optional

Instructions

  • Toast the sourdough slices until deeply golden and crisp.
  • Meanwhile, fill a medium pot with 3–4 inches of water and bring to a gentle simmer. If using, stir in the vinegar.
  • Crack each egg into its own small bowl. Swirl the simmering water with a spoon to create a gentle vortex, then slide in one egg (repeat with the second egg, or poach one at a time for the neatest shape).
  • Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Lift eggs out with a slotted spoon and briefly drain on paper towels.
  • In a small bowl, mash the avocado with lemon juice, salt, and pepper until mostly smooth.
  • Spread 1 tablespoon cream cheese on each hot toast slice, then top with the mashed avocado.
  • Place one poached egg on each toast. Season with extra salt and pepper, and sprinkle with red pepper flakes and/or everything bagel seasoning if you like.
  • Serve right away with salad leaves, cherry tomatoes, and sprouts on the side (or piled on top).

Notes

Make-ahead: Poach eggs up to 1–2 days ahead and store in cold water in the fridge. Rewarm in hot (not boiling) water for about 60 seconds.
Avocado tips: Use an avocado that yields slightly to pressure. Lemon juice helps prevent browning and adds brightness.
Poaching tip: A splash of vinegar helps the whites set faster. Room-temperature eggs tend to poach more neatly.
Swaps: No cream cheese? Try ricotta, goat cheese, or thick Greek yogurt.

Nutrition

Calories: 360kcal | Protein: 13g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 420mg