This Avocado Egg Toast with Tomato is my weekday morning champion and a weekend showstopper. I first fell in love with this combination the winter I was juggling early meetings and a busy toddler; it was fast enough to make on a sleepy morning but felt special enough that I looked forward to it. The creaminess of a ripe Hass avocado contrasts beautifully with the tender poached egg, while the cherry tomatoes add a bright, acidic pop that wakes up every bite. It’s comfort and clarity on a slice of bread.

The recipe matters because it balances texture and flavor in a way that’s both approachable and elegant. I discovered a few small technique tweaks—like draining cold eggs through a sieve before poaching to reduce wispy whites and trimming croissant tops to fit toppings—that transformed my results. It’s one of those dishes where technique elevates everyday ingredients into something memorable. Guests assume it took longer than it did, and my partner always requests this on lazy Saturday mornings.

Ingredients

• Base: 2 slices sturdy bread or 1 large croissant halved or 2 small croissants trimmed as needed. Choose thick-cut sourdough or whole wheat for structure; for buttery richness use a bakery croissant.
• Avocado: 1 ripe Hass avocado. Look for one that yields slightly to gentle pressure but isn’t mushy; it provides creamy texture and healthy fats.
• Seasoning: 1/4 teaspoon ground coriander, 1/2 teaspoon freshly squeezed lime juice, red pepper flakes to taste, salt and freshly ground black pepper to taste. Coriander adds a warm citrusy note that lifts the spread.
• Eggs: 2 large eggs, chilled. Cold eggs help produce tighter whites when poaching; buy high-quality eggs for best flavor.
• Vegetables & garnish: 2 cherry tomatoes, halved, and a small handful of cilantro leaves optional. Cherry tomatoes bring acidity and freshness; cilantro gives a herbaceous finish if you like it.

Instructions

Toast the bread: Start by toasting your bread until deeply golden and crisp, about 2 to 4 minutes in a toaster or under a broiler set several inches from the heat. If using croissants, halve and trim the tops slightly so the pastry holds toppings without spilling. A sturdy, well-toasted base is essential to prevent sogginess once the avocado is added. Prepare the avocado: Peel and pit the avocado. For sturdy slices of bread, mash the avocado directly on each slice with a fork to create peaks and valleys that hold the egg. For delicate croissant halves, mash the avocado in a small bowl and fold gently before spreading to avoid tearing the pastry. Season with 1/4 teaspoon ground coriander, 1/2 teaspoon lime juice, salt, black pepper, and a pinch of red pepper flakes; taste and adjust. Poach the eggs: Crack chilled eggs into a small sieve to remove excess liquid, then transfer each egg into a ramekin. Bring at least 2 inches of water to a gentle simmer in a medium saucepan—bubbles should just barely move the surface. Create a gentle swirl if desired and slide eggs in carefully. Poach for 4 minutes for set whites and soft yolks, or 3 minutes for runnier yolks. Use a slotted spoon to lift and drain excess water. Assemble and garnish: Spread the seasoned avocado on each toasted base, top with a warm poached egg, and season with additional salt, pepper, and red pepper flakes. Halve cherry tomatoes and arrange over the toast for fresh pops of acidity, and finish with cilantro leaves if using. Serve immediately while the egg yolk is still runny.

Storage Tips

Store components separately for best results. Keep mashed avocado in an airtight container with plastic wrap pressed directly onto the surface and refrigerate up to 24 hours; the lime juice slows browning. Toast can be kept at room temperature for a few hours but is best eaten same day. Poached eggs are best consumed immediately—if you must keep them, place them in cold water then refrigerate up to one day and gently reheat in simmering water for 30 to 45 seconds. For freezing, only freeze the avocado mash if you don’t mind a slightly softer texture; thaw overnight in the refrigerator.

Ingredient Substitutions

If you need swaps, use ripe plum tomatoes instead of cherry tomatoes for larger slices, or thinly sliced radish for a peppery crunch. Swap lime for lemon juice at a 1:1 ratio if you prefer a brighter citrus note. Replace ground coriander with a light dusting of smoked paprika for warmth, or use everything bagel seasoning for a savory finish. For gluten-free diners, pick a certified gluten-free bread or a sturdy gluten-free sourdough; if you avoid eggs, substitute with soft-scrambled tofu seasoned with turmeric for color and texture.

Serving Suggestions

Serve with a simple side salad of baby spinach, lemon vinaigrette, and a few toasted seeds for crunch. For brunch, pair with a light, citrusy sparkling beverage or a well-brewed coffee. Garnish plates with extra lime wedges and a drizzle of high-quality olive oil. For a heartier meal, add a side of roasted sweet potatoes or garlicky sautéed mushrooms; for lighter fare serve with fresh fruit and a small bowl of Greek yogurt if guests aren’t avoiding dairy.

Cultural Background

The pairing of mashed avocado and bread has roots in many regions where avocados are abundant, notably in parts of Central America where smashed avocado has been eaten on corn cakes and breads for generations. The modern trend of topping toast with avocado and egg gained rapid popularity in urban cafes across North America and Australia over the last decade, combining classic ingredients with contemporary plating. This version celebrates simple, high-quality produce and the global movement toward ingredient-driven, vegetable-forward breakfasts.

Seasonal Adaptations

In summer, swap cherry tomatoes for sun-warmed heirlooms sliced thinly and add basil in place of cilantro for a sweet, aromatic lift. In cooler months, finish with a pinch of toasted cumin and include roasted winter squash on the side to make the dish heartier. Holiday brunches call for a splash of champagne vinegar in the avocado for brightness and a sprinkle of toasted almonds for festive crunch. Small seasonal tweaks keep the composition fresh year-round.

Meal Prep Tips

For easy weekday mornings, mash avocado with lime and seasonings the night before and store airtight with plastic pressed to the surface. Toast bread just before serving to maintain crunch. Poach eggs in a gentle simmer while reheating the toast under a broiler for 30 seconds. Pack halved cherry tomatoes separately to preserve their texture. Use shallow, airtight containers and separate compartments if you’re packing for a takeaway brunch to avoid soggy results.

This avocado egg toast has become a small ritual in my household—simple enough to make any morning brighter, but special enough to share with friends. Try it once and you’ll find the little adjustments that make it uniquely yours.