Herbed Tomato and Avocado Toast with Poached Egg

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Toasty bread layered with mashed avocado, herbed tomatoes, and a delicately poached egg, ideal for a relaxed brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines ripe avocado, cherry tomatoes, quartered, fresh parsley, chopped 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 300 calories and feeds 4, 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 cup cherry tomatoes, quartered
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 sourdough bread slices
• 4 large eggs
• 2 tbsp white vinegar
• 1 tbsp olive oil

Instructions

1. Step 1: Cut 1 medium ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth but slightly chunky.
2. Step 2: Gently toss 1 cup quartered cherry tomatoes with 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives, seasoning lightly with additional salt if desired.
3. Step 3: Toast 4 slices of sourdough bread until golden and crisp.
4. Step 4: Fill a large saucepan with 3 quarts water and bring to a gentle simmer over medium heat. Add 2 tbsp white vinegar.
5. Step 5: Crack 1 large egg into a small bowl. Stir the water to create a gentle whirlpool and carefully slide the egg into the center. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
6. Step 6: Spread the mashed avocado evenly over the 4 slices of toasted sourdough bread.
7. Step 7: Spoon the herbed tomato mixture evenly over the avocado layer.
8. Step 8: Top each toast with one poached egg and drizzle with 1 tbsp olive oil. Serve immediately for a fresh and satisfying brunch.