Half-and-Half Avocado Toast with Poached Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant breakfast toast topped with half mashed avocado and half whipped feta, crowned by a perfectly poached egg for rich creaminess. This mediterranean-inspired breakfast (vegetarian) ready in about 20 minutes combines sourdough bread slices, medium ripe avocado, crumbled feta cheese 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 350 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 2 slices of sourdough bread until golden and crisp, about 3-4 minutes.
  2. Step 2: In a bowl, mash 1 medium ripe avocado with 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice until smooth but still slightly chunky.
  3. Step 3: In another bowl, mix 1/4 cup crumbled feta cheese with 2 tbsp Greek yogurt and 1 tsp lemon juice, whisking until creamy and spreadable.
  4. Step 4: Spread half of each toasted bread slice with the avocado mash on one side and the whipped feta mixture on the other side, creating a half-and-half effect.
  5. Step 5: Bring a medium saucepan with 4 cups water and 1 tbsp white vinegar to a gentle simmer. Crack 2 large eggs one at a time into a small bowl, then gently slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  6. Step 6: Using a slotted spoon, carefully remove the poached eggs and place one on top of each prepared toast slice.
  7. Step 7: Drizzle 1 tsp olive oil over the eggs and season with additional salt and pepper if desired. Serve immediately.

Frequently asked questions

How long does Half-and-Half Avocado 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 Half-and-Half Avocado 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 Half-and-Half Avocado 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 Half-and-Half Avocado 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 Half-and-Half Avocado Toast with Poached Egg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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