Open-Faced Avocado Toast with Poached Egg and Microgreens

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

Toasted rustic bread topped with mashed avocado, a delicately poached egg, and fresh microgreens for a simple yet flavorful brunch option. This american-inspired brunch (vegetarian) ready in about 11 minutes combines large rustic sourdough bread slice, medium ripe avocado, large egg 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 1, 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: 6 min Serves 1 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a medium saucepan filled with 3 cups water and 1 tsp white vinegar to a gentle simmer over medium heat.
  2. Step 2: Crack 1 large egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the center. Poach for 3 minutes until the white is set but yolk remains runny. Remove with slotted spoon and drain on paper towels.
  3. Step 3: Toast 1 large slice rustic sourdough bread until golden and crisp, about 3-4 minutes.
  4. Step 4: In a small bowl, mash 1/2 medium ripe avocado with 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until creamy but slightly chunky.
  5. Step 5: Spread the mashed avocado evenly over the toasted bread. Gently place the poached egg on top. Drizzle with 1 tsp olive oil and scatter 1/4 cup microgreens over the egg. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Open-Faced Avocado Toast with Poached Egg and Microgreens take to make?

Total time is about 11 minutes (5 min prep + 6 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 Open-Faced Avocado Toast with Poached Egg and Microgreens?

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 Open-Faced Avocado Toast with Poached Egg and Microgreens?

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 Open-Faced Avocado Toast with Poached Egg and Microgreens for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Open-Faced Avocado Toast with Poached Egg and Microgreens 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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