Avocado and Vegemite Breakfast Toast with Poached Egg
A savory Australian breakfast featuring creamy mashed avocado spread over Vegemite-seasoned toast, topped with a delicately poached egg. This australian-inspired breakfast (vegan option) ready in about 20 minutes combines medium ripe avocado, Vegemite, lemon juice into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium ripe avocado
- 1 tsp Vegemite
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 whole grain bread slices
- 2 large eggs
- 1 tbsp white vinegar
- 1 tsp olive oil
- 1 tbsp for garnish microgreens or chives
Instructions
- Step 1: Cut 1 medium ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mash with a fork until creamy but slightly chunky.
- Step 2: Toast 2 slices of whole grain bread until golden and crisp. While still warm, spread 1 tsp Vegemite evenly over each toast slice to add a savory umami base.
- Step 3: Spread the mashed avocado generously over the Vegemite-coated toast slices.
- Step 4: Fill a medium saucepan with 3 inches of water, bring to a gentle simmer over medium heat, and add 1 tbsp white vinegar. Crack 2 large eggs separately into small bowls.
- Step 5: Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the center. Poach the eggs for 3-4 minutes until the whites are set but yolks remain runny.
- Step 6: Using a slotted spoon, remove the poached eggs and drain briefly on paper towels. Place one poached egg on top of each avocado toast slice.
- Step 7: Drizzle 1 tsp olive oil over the eggs and garnish with 1 tbsp microgreens or finely chopped chives. Serve immediately for a nourishing Australian-inspired breakfast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Vegemite Breakfast Toast with Poached Egg take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Avocado and Vegemite Breakfast Toast with Poached Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Avocado and Vegemite Breakfast Toast with Poached Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Vegemite Breakfast Toast with Poached Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Vegemite Breakfast Toast with Poached Egg vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
