Tomato and Avocado Open-Faced Sandwich with Poached Egg

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

A vibrant open-faced sandwich featuring ripe tomato, creamy avocado, and a perfectly poached egg for a satisfying brunch. This mediterranean-inspired brunch (vegetarian) ready in about 20 minutes combines sourdough bread slices, ripe avocado, ripe tomato, sliced 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 2 slices sourdough bread until golden and crisp, then drizzle each with 1 tbsp olive oil.
  2. Step 2: In a small bowl, mash 1/2 ripe avocado with 1 tsp fresh lemon juice and 1/4 tsp salt until creamy but slightly chunky.
  3. Step 3: Spread the mashed avocado evenly over the toasted bread slices.
  4. Step 4: Layer 1 medium sliced ripe tomato evenly on top of the avocado spread.
  5. Step 5: Bring a medium saucepan of water to a gentle simmer and add 1 tbsp white vinegar.
  6. Step 6: Crack 2 large eggs one at a time into small cups, then gently slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  7. Step 7: Using a slotted spoon, carefully remove the poached eggs and drain briefly on paper towels.
  8. Step 8: Place one poached egg on top of each tomato-covered toast, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  9. Step 9: Garnish with 1/4 cup microgreens or fresh herbs and serve immediately.

Frequently asked questions

How long does Tomato and Avocado Open-Faced Sandwich with Poached Egg take to make?

Total time is about 20 minutes (10 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 Tomato and Avocado Open-Faced Sandwich with Poached Egg?

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 Tomato and Avocado Open-Faced Sandwich with Poached Egg?

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 Tomato and Avocado Open-Faced Sandwich with Poached Egg 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 Tomato and Avocado Open-Faced Sandwich with Poached Egg 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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