
A bright, comforting breakfast of ripe avocado, perfectly poached eggs, and halved cherry tomatoes on toasted bread or flaky croissant—ready in minutes.

This Avocado Egg Toast with Tomato has been my weekday morning lifesaver and weekend showstopper. I first stumbled upon this combination during a hurried weekday when the pantry was limited to a loaf of bread, a lone avocado, and a carton of eggs; the simplicity surprised me. The creaminess of a ripe avocado layered on warm, crisp toast paired with a gently poached egg creates a contrast of textures that keeps me coming back. It’s the kind of dish where the yolk becomes a silky sauce, the avocado adds buttery richness, and the tomatoes bring a bright, acidic lift.
I discovered small tweaks that make a big difference: lightly seasoning the avocado before spreading, draining cold eggs through a small sieve to remove excess white, and using a sturdy slice of bread when I want a heartier bite. When brunch guests come over, I’ll sometimes use croissants for a luxurious twist—trimming the top so the toppings sit nicely. This recipe is flexible, forgiving, and always earns compliments, which is why it has a permanent place in my morning rotation.
In my kitchen this dish often marks a happy start to the day. Family members who claim to dislike avocados always take a bite and ask for more. Once, during a chilly spring morning, my neighbor popped by for coffee and left with the recipe after one taste; simple dishes like this become the recipes friends pass along and request repeatedly.
I love how adaptable this dish is. On busy mornings I’ll prep toast and tomatoes the night before and mash the avocado just before serving. At weekend gatherings I swap bread for croissants and add a sprinkle of flaky finishing salt; the sparkle of sweet cherry tomatoes always draws compliments. These small rituals—choosing the ripest avocado, timing the eggs—are what make this recipe feel like home.
Store unassembled components separately. Toast will keep in an airtight container at room temperature for a day; refrigerate if your home is warm. Mashed avocado, mixed with a dash of lime juice, keeps for up to 24 hours in the fridge if pressed with plastic wrap to reduce air exposure. Poached eggs are best eaten immediately, but if you must store, cool quickly in an ice bath for 1 minute, refrigerate in a sealed container, and reheat in gently simmering water for 30 to 60 seconds before serving. Avoid freezing assembled toast—texture will suffer.
If you need gluten-free options, swap the bread for a certified gluten-free loaf or use gluten-free English muffins; expect a slightly different mouthfeel. For a lower-carb plate, serve the avocado and egg over grilled portobello caps or a bed of baby spinach. If coriander isn’t available, a pinch of ground cumin or smoked paprika offers complementary warmth. For extra richness, add a teaspoon of olive oil or a thin slice of smoked salmon if you’re not vegetarian—each substitution will shift the flavor profile subtly, so adjust salt and citrus accordingly.
Present the toast with a light side salad—arugula dressed with lemon vinaigrette pairs beautifully—or alongside roasted potatoes for a heartier brunch. Garnish with extra red pepper flakes for heat or flaky sea salt for texture. For a picnic, layer toppings separately in containers and assemble at the table. A simple iced tea or a latte complements the creamy, savory flavors and makes this dish suitable for casual weekend company or a polished brunch spread.
This combination reflects modern breakfast trends that celebrate fresh produce and simple technique. Avocado on toast rose to popularity in contemporary casual dining, influenced by global interest in healthy fats and visually appealing dishes. Poached eggs have a long culinary history in European breakfasts, celebrated for their delicate texture. The marriage of creamy avocado with a runny yolk and bright tomato exemplifies a fusion of comfort and freshness that suits many contemporary palates and brunch cultures.
In summer, swap cherry tomatoes for sun-warmed heirlooms or add a few torn basil leaves. In winter, use oven-roasted grape tomatoes to concentrate their sweetness and add a pinch of smoked paprika to the avocado for depth. For holidays, serve the topping over croissants and add a scattering of microgreens or thinly sliced radish for color and crunch—small seasonal shifts keep this dish exciting year-round.
For quick weekday assembly, toast bread in the morning and store in a paper bag to retain crispness. Mash avocado with lime just before eating for best color, or pre-portion the avocado and keep it airtight for same-day use. Poach eggs in batches and refresh briefly in hot water to reheat. Pack components in separate containers and assemble within 30 minutes of leaving the fridge to maintain texture. Use shallow, leakproof containers when transporting to avoid soggy results.
Simple, elegant, and endlessly adaptable, this Avocado Egg Toast with Tomato is one of those dishes I return to again and again. Whether for a solo breakfast or a casual brunch with friends, it delivers bright flavors, satisfying textures, and little moments of culinary pleasure. I hope it becomes a favorite in your kitchen too—make it your own with the swaps and tips above.
Use cold eggs and a gentle simmer to get compact poached whites and runny yolks.
Press plastic wrap onto mashed avocado to slow browning and refrigerate for up to 24 hours.
Toast bread until very crisp to prevent sogginess from the avocado topping.
Drain eggs through a small sieve before poaching to remove excess watery egg white.
This nourishing avocado egg toast with tomato recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
To keep mashed avocado from browning, press plastic wrap directly onto the surface and refrigerate; use within 24 hours.
Poach eggs in gently simmering water for 3–4 minutes depending on yolk firmness; avoid a rolling boil to prevent ragged whites.
This Avocado Egg Toast with Tomato recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Toast the bread slices or croissant halves until golden and crisp. Use a toaster on medium or a 375°F oven for 6–8 minutes. Trim small croissants so toppings sit securely.
Peel and pit the avocado. Mash with a fork and stir in coriander, lime juice, salt, pepper, and red pepper flakes. For croissants, mash on a board and spoon onto pastry to avoid tearing.
Drain each cold egg in a small sieve and transfer to a ramekin. Bring 2 inches (5 cm) of water to a gentle simmer. Create a gentle whirlpool and slide eggs in. Poach 3 minutes for runny yolks or 4 minutes for soft-set yolks. Remove with a slotted spoon and drain.
Spread seasoned avocado on toast, top with a poached egg, and season with salt, pepper, and red pepper flakes. Add halved cherry tomatoes and cilantro leaves if desired. Serve immediately.
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This recipe looks amazing! Can't wait to try it.
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