Go Back

Double Poached Avocado Toast Deluxe

Elevate your breakfast with this elegant yet simple double poached avocado toast, topped with poached eggs, cherry tomatoes, and crunchy pine nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the toast
  • 2 slices whole grain or sourdough bread Choose your favorite bread.
  • 1 large ripe avocado Opt for soft avocados for creaminess.
  • 2 fresh eggs For poaching.
For the toppings
  • 1/2 cup cherry tomatoes Mixed red & yellow, halved.
  • 1 tbsp pine nuts For sprinkling on top.
  • 1 tsp lemon juice To mix with the avocado.
  • to taste Salt & black pepper
  • a pinch chili flakes For added heat.
  • a pinch dried parsley or Italian herbs For flavor.
  • 1 tsp olive oil To toss with tomatoes.

Method
 

Preparation
  1. Toast your bread until golden and crispy, making sure it can hold the toppings.
  2. Mash the avocado with lemon juice, salt, and pepper, keeping it chunky for texture.
Poaching the eggs
  1. Bring water to a gentle simmer, add a splash of vinegar, and poach the eggs for about 3 minutes until the whites are set but the yolks are runny.
Assembly
  1. Toss the cherry tomatoes with olive oil, salt, pepper, and a pinch of herbs. Let them sit or warm them up for extra juiciness.
  2. Spread the mashed avocado thickly on the toast, top with poached eggs, and scatter the cherry tomatoes around.
  3. Finish by sprinkling with pine nuts, chili flakes, herbs, and a crack of black pepper.

Notes

Best served fresh and warm, consider extra herbs or a drizzle of olive oil for presentation.