Half-Avocado Toast with Poached Egg and Chili Oil
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.
Ingredients
- 1 medium ripe avocado
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 slices whole grain bread slices
- 2 large eggs
- 1 tbsp white vinegar
- 1 tsp chili oil
- 1 tbsp, chopped fresh cilantro leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Toast 2 slices of whole grain bread until golden and crisp, about 3-4 minutes.
- Step 3: Fill a medium saucepan with 3 inches of water and bring to a simmer over medium heat. Add 1 tbsp white vinegar.
- 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.
- Step 5: Spread the mashed avocado evenly over the 2 toasted bread slices.
- 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.
- Step 7: Drizzle each toast with 1/2 tsp chili oil and sprinkle 1 tbsp chopped fresh cilantro evenly over both. Serve immediately.
Frequently asked questions
How long does Half-Avocado Toast with Poached Egg and Chili Oil take to make?
Total time is about 15 minutes (5 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-Avocado Toast with Poached Egg and Chili Oil?
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-Avocado Toast with Poached Egg and Chili Oil?
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-Avocado Toast with Poached Egg and Chili Oil 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-Avocado Toast with Poached Egg and Chili Oil 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.
