Classic Avocado Toast for One
What I love about Classic Avocado Toast for One
This Classic Avocado Toast for One has been a go-to for me lately, especially on the weekends! Another Saturday morning has rolled around, and I’m more than ready for it. Weekends are my time to slow down, recharge, and tackle a few things on my to-do list—starting with breakfast. Unlike the rushed weekday mornings, Saturdays allow me to put a little more effort into the first meal of the day.
On weekends, I like to change things up a bit—especially when it comes to eggs. They’re a great source of protein, but I’ll admit, I can get tired of them quickly if I don’t keep things interesting. Luckily, eggs are incredibly versatile, which makes it easy to mix things up.
One of my all-time favourite weekend breakfast options is this Classic Avocado Toast for One. It’s a simple yet satisfying dish that brings together crispy bread, creamy avocado and a perfectly cooked egg. The runny yolk paired with the smooth avocado creates a delicious contrast in both texture and flavour. Finally, a generous sprinkle of “everything but the bagel” seasoning adds just the right amount of crunch and body.
So if you’re looking for a nutritious and tasty way to start your Saturday, this easy avocado toast might just become your new go-to. And if you like quick and easy breakfast recipes like this, try my 5-Minute Fruit and Nut Muesli or maybe even Cinnamon Raisin Overnight Oats if you can prep it ahead of time!
Recipe Notes
A few things to keep in mind:
- Avocado – Obviously you will want the perfect, ripe avocado to make the best avocado toast! A good, ripe avocado should be firm but have a little give when squeezed. Not too hard and not too soft.
- Garlic – Fresh garlic packs a punch of flavour and zing which is why I like it, but if you’re sensitive to raw garlic, you can use a sprinkle of garlic powder instead.
- Bread – You can use your favourite gluten-free bread for this or if you’re not gluten-free then I would definitely recommend crispy sourdough bread! Yum.
- Eggs – Organic, free-range/farm-raised eggs are definitely going to have the best flavour and the most nutrients. Not to mention that beautiful orange yolk.
- White vinegar – You will need about 1 tbsp of white vinegar to make the poached eggs. This helps the egg white to wrap around itself when cooking, creating that beautifully round poached egg.
How to Make it
Step 1: Slice the avocado.
Cut the avocado in half and set aside the half with the pit in it. Cover and store it in the fridge for another time. For the other half, using a large soup spoon, scoop out the flesh and place it hole-side down on a cutting board. Slice lengthwise into thin slices. Toast the bread, butter it and rub half a clove of garlic all over for flavour. Set aside.
Step 2: Poach the egg.
Fill a small saucepan with water about 1/3 to 1/2 way full and heat over high heat until it comes to a boil. Once boiling, add the vinegar and turn the heat down to a simmer. Crack the egg into a small bowl. Swirl the water with a spoon gently and then gently drop the cracked egg into the centre of the swirl. Let the egg poach for 3-4 minutes. Remove and let rest while you prepare the toast.
Step 3: Assemble the toast.
Transfer the sliced avocado to the buttered toast and fan it out so it spreads along the entire face of the toast. Add the poached egg on top and garnish with chilli flakes, salt, pepper and everything bagel seasoning. Enjoy!
FAQ
No, I don’t recommend skipping the vinegar when poaching an egg. It plays a vital role in helping the egg white to wrap around the yolk when cooking, making it into the perfect poached egg.
Unfortunately, no – this recipe is best enjoyed fresh. After so much time, the avocado will turn brown and the egg, if reheated, will cook to well-done which is not ideal for this recipe.
I love to splurge and go for an artisan sourdough bread, but if you’re strict gluten-free then most gluten-free breads will work. Try to find a type of bread that is hearty enough to hold up with all of the toppings. A softer bread isn’t as ideal for this recipe.
Classic Avocado Toast For One
Equipment
- 1 Small Saucepan
Ingredients
- 1/2 ripe avocado
- 1/2 clove garlic minced
- 1/2 teaspoon red pepper chilli flakes
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 slice gluten-free or sourdough bread
- 1 organic free-range egg
- 1 tablespoon white vinegar
- everything bagel seasoning for topping
Instructions
- Cut the avocado in half and remove the pit. Spoon out one entire half and slice lengthwise into thin slices. Store the other half in the fridge.
- Toast and butter the bread. Rub the half clove of garlic all over the toast and then top with the sliced avocado, fanning it out as you lay it on the bread.
- Next, poach the egg. Bring a small pot of water (about half full) to a boil. Once boiling, add 1 tbsp white vinegar.
- Crack the egg into a small bowl. Whisk the boiling water in a circular motion and gently drop your egg out of the bowl and into the centre of the swirl. Turn the boil down to a simmer and let cook for 4 minutes or until your desired doneness.
- Remove the egg with a slotted spoon and transfer to a paper towel-lined plate to rest.
- Add the egg on top of the avocado toast and sprinkle all over with chilli flakes, salt, pepper and Everything Bagel seasoning.
- Break the yolk and enjoy!
