This avocado toast with poached egg and tahini sauce is a savory breakfast or brunch made with crisp toast, creamy avocado, soft poached eggs, and a garlicky tahini drizzle. It makes 2 servings and takes about 20 minutes from start to finish.
The recipe is built around contrast: crunchy toast, rich avocado, a runny yolk, and nutty tahini. Lemon juice brightens the avocado, while red pepper flakes and fresh herbs let you adjust the flavor to your preference.
Why You’ll Like This Avocado Toast
- It combines crisp toast with creamy avocado and a soft poached egg.
- The tahini sauce adds a savory, nutty finish without making the recipe complicated.
- You can make the avocado mash, poach the eggs, and mix the sauce while the toast is cooking.
- The toppings are flexible: use red pepper flakes for heat or finish with sesame seeds and herbs.
Avocado Toast with Poached Egg and Tahini Sauce
Ingredients
- 2 slices of whole-grain or sourdough bread toasted
- 2 ripe avocados
- 2 eggs
- 1 tbsp lemon juice
- 1 tsp red pepper flakes optional, for a spicy kick
- 2 tbsp tahini sesame paste
- 1 garlic clove minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds for garnish
- Microgreens or fresh herbs optional, for garnish
- water as needed for the tahini sauce
Instructions
- Toast the bread:
- Toast the whole-grain or sourdough slices until golden and crispy. Set aside.
- Make the avocado mash:
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- Mash with a fork and mix in the lemon juice, salt, pepper, and red pepper flakes (if you like a little spice).
- Set aside.
- Poach the eggs:
- Bring a small pot of water to a gentle simmer (you don’t want a rolling boil—just a light simmer).
- Crack one egg into a small bowl, create a small whirlpool in the water with a spoon, and gently slide the egg into the water.
- Let it cook for about 3 minutes for a perfectly runny yolk.
- Remove the egg with a slotted spoon and repeat with the second egg.
- Prepare the tahini sauce:
- In a small bowl, mix the tahini, minced garlic, olive oil, and a bit of water until smooth and creamy (add more water if needed to reach your desired consistency).
- Season with salt and pepper to taste.
- Assemble your avocado toast:
- Spread the avocado mash generously over the toasted bread slices.
- Carefully place one poached egg on top of each slice.
- Drizzle the tahini sauce over the egg and avocado.
- Sprinkle with sesame seeds and garnish with microgreens or fresh herbs like cilantro or parsley if you’re feeling fancy.
Notes
Nutrition
How to Make It
Start by toasting the bread until golden and crisp. Mash the avocado with lemon juice, salt, pepper, and optional red pepper flakes. For the eggs, keep the water at a gentle simmer, create a small whirlpool, and slide each egg in carefully. About 3 minutes gives a runny yolk; cook longer if you prefer a firmer center.
While the eggs cook, whisk the tahini, minced garlic, olive oil, and a little water until smooth. Spread the avocado over the toast, place one poached egg on each slice, then drizzle with tahini sauce. Finish with sesame seeds and microgreens or fresh herbs.
Tips for Better Poached Eggs
- Use a gentle simmer rather than rapidly boiling water.
- Crack each egg into a small bowl first so it can slide into the water smoothly.
- Poach the eggs one at a time and remove them with a slotted spoon.
- Serve soon after assembling so the toast stays crisp.
Variations
- More heat: Add the optional red pepper flakes to the avocado mash.
- Fresh finish: Use cilantro or parsley with the microgreens.
- Extra crunch: Sprinkle sesame seeds over the tahini sauce just before serving.
- Different bread: Use whole-grain or sourdough bread, as listed in the recipe.
Storage and Food Safety
This toast is best assembled and eaten immediately. If you prepare components ahead, refrigerate them promptly in covered containers and assemble just before serving. For egg handling, refrigeration, and cooking guidance, consult the USDA egg-safety guidance. People who need to avoid runny eggs should cook the yolks until firm.
What to Serve with Avocado Toast
Serve it as a complete breakfast or brunch plate with fruit, coffee, or tea. For another breakfast idea, try healthy banana pancakes. If you want another savory toast variation, see the cottage cheese avocado toast.
Frequently Asked Questions
Can I use sourdough instead of whole-grain bread?
Yes. The recipe lists either whole-grain or sourdough bread; toast the slices until they are crisp enough to support the avocado and egg.
How long should I poach the eggs?
The recipe uses about 3 minutes for a runny yolk. Add cooking time if you prefer a firmer yolk.
Can I make the tahini sauce thinner?
Yes. Whisk in a little water at a time until the sauce reaches the consistency you want.