Soft Poached Eggs over Avocado Toast with Chili Oil

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

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 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.

★ 4.4 (9 ratings) Prep: 5 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Soft Poached Eggs over Avocado Toast with 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 Soft Poached Eggs over Avocado Toast with 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 Soft Poached Eggs over Avocado Toast with 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 Soft Poached Eggs over Avocado Toast with 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.

What goes well with Soft Poached Eggs over Avocado Toast with Chili Oil?

Mediterranean brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes