Half-Avocado Toast with Poached Egg and Chili Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Simple half-avocado spread over toasted bread topped with a perfectly poached egg and a drizzle of chili oil for a quick, flavorful breakfast. This recipe (vegetarian), ready in about 15 minutes, combines ripe avocado, lemon juice, salt 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: 5 min Cook: 10 min Serves 2 Breakfast cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 medium ripe avocado in half and scoop out one half into a small bowl. Add 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mash with a fork until creamy but still slightly chunky.
  2. Step 2: Toast 2 slices of whole grain bread until golden and crisp, about 3-4 minutes.
  3. Step 3: Fill a medium saucepan with 3 inches of water and bring to a simmer over medium heat. Add 1 tbsp white vinegar.
  4. Step 4: Crack 1 large egg into a small bowl. Gently slide the egg into the simmering water and poach for 3-4 minutes until the whites are set but yolk remains runny. Repeat with the second egg.
  5. Step 5: Spread the mashed avocado evenly over the 2 toasted bread slices.
  6. Step 6: Using a slotted spoon, remove the poached eggs from the water, let drain briefly, then place one egg on top of each avocado toast.
  7. Step 7: Drizzle each toast with 1/2 tsp chili oil and sprinkle 1 tbsp chopped fresh cilantro evenly over both. Serve immediately.

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