Soft Poached Eggs over Avocado Toast with Chili Oil

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Creamy smashed avocado layered on toasted bread topped with gently poached eggs and a drizzle of spicy chili oil for a satisfying brunch treat. This Mediterranean-inspired brunch recipe, 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
• 1/8 tsp black pepper
• 2 sourdough bread slices
• 2 large eggs
• 4 cups water
• 1 tbsp white vinegar
• 1 tbsp chili oil

Instructions

1. Step 1: In a small bowl, mash 1 medium ripe avocado with 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until creamy but still slightly chunky.
2. Step 2: Toast 2 slices of sourdough bread until golden and crisp; spread the mashed avocado evenly on each slice.
3. Step 3: In a medium saucepan, bring 4 cups of water and 1 tbsp white vinegar to a gentle simmer over medium heat.
4. Step 4: Crack 2 large eggs one at a time into a small bowl, then carefully slide each egg into the simmering water.
5. Step 5: Poach eggs for 3-4 minutes until whites are set but yolks remain runny; remove with a slotted spoon and drain on paper towels.
6. Step 6: Place one poached egg on each avocado toast slice and drizzle 1 tbsp chili oil evenly over the top.
7. Step 7: Serve immediately while warm and enjoy the creamy, spicy flavor combination.