Spicy Poached Egg Avocado Toast
Quick, zesty avocado toast topped with a poached egg. Easy skillet toast, lemon, olive oil, and a spicy salt for bold flavor.
This recipe is so simple, it's almost silly to write it down. However, it's so delicious and easy we had to share it with the world.
Yield: 1 serving
- Toast bread in a skillet with olive oil, then top with sliced avocado, lemon, and olive oil.
- Poach eggs by creating a gentle whirlpool in simmering water with a splash of white vinegar; cook 4 to 6 minutes.
- Season with Vulcan's Fire Salt or a spicy substitute and add garnishes like microgreens, radish, or bacon.
Spices
Featured in this Recipe
Preparation Instructions:
Toast bread in a skillet pan with olive oil.
Top toasted bread with sliced avocado, a squeeze of lemon, and olive oil to taste.
Top avocado toast with a poached egg (*see below) and season with Vulcan's Fire Salt.
Some fun garnishes to add are fresh microgreens, sliced radish, or a piece of bacon.
To poach an egg:
Bring 4 cups of water to a boil. Add a splash of white vinegar to the pot.
Crack egg into a small bowl. (This helps prevent any bits of shell getting in your food.)
Use a whisk and stir the pot of water to create a whirlpool. Gently drop one egg into the center of the whirlpool and let it cook for 4-6 minutes. (Cook eggs one at a time.)
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Frequently Asked Questions
How do I poach an egg perfectly?
Bring about 4 cups of water to a gentle boil, add a splash of white vinegar, and reduce to a gentle simmer. Crack the egg into a small bowl, stir the water to make a mild whirlpool, then gently slide the egg into the center. Cook 4 minutes for a runny yolk or 5 to 6 minutes for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
Why does my poached egg fall apart and how do I fix it?
Eggs break apart if the water is too hot, the egg is old, or you drop it in roughly. Use fresh eggs at room temperature, keep the water just below a boil, add a splash of vinegar, and crack the egg into a bowl first. Create a gentle whirlpool and lower the egg in carefully.
Can I poach more than one egg at a time?
Yes, but it is trickier. Use a larger pot, lower the heat so the water is just simmering, and space the eggs well. Alternatively use silicone poaching cups or an egg poacher to make multiple eggs at once. Cooking times remain about the same.
What is Vulcan's Fire Salt and what can I use instead?
Vulcan's Fire Salt is a spicy seasoned salt that adds heat and flavor. If you do not have it, use a pinch of salt plus cayenne, smoked paprika, chili flakes, or your favorite hot seasoning. Adjust the amount to control the heat.
How do I tell if an avocado is ripe for this toast?
Gently press near the stem. A ripe Hass avocado yields slightly to pressure but is not mushy. If it feels very soft it is overripe. If too firm, let it ripen at room temperature for a day or two.
Can I make this dish ahead or store leftovers?
This toast is best eaten right away. You can mash and store avocado in an airtight container with a squeeze of lemon for up to 24 hours to slow browning. Poached eggs can be held in warm water for up to an hour, but reheating poached eggs is not ideal; consider poaching fresh eggs when ready to eat.
How can I adjust the spice level and what garnishes work well?
Turn down or up the Vulcan's Fire Salt or substitute milder spices to lower the heat. Add a dash of hot sauce or extra chili flakes to increase spice. Good garnishes include microgreens, sliced radish, chives, cilantro, or a piece of crisp bacon for extra texture and flavor.
How do I poach an egg perfectly?
Bring about 4 cups of water to a gentle boil, add a splash of white vinegar, and reduce to a gentle simmer. Crack the egg into a small bowl, stir the water to make a mild whirlpool, then gently slide the egg into the center. Cook 4 minutes for a runny yolk or 5 to 6 minutes for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
Why does my poached egg fall apart and how do I fix it?
Eggs break apart if the water is too hot, the egg is old, or you drop it in roughly. Use fresh eggs at room temperature, keep the water just below a boil, add a splash of vinegar, and crack the egg into a bowl first. Create a gentle whirlpool and lower the egg in carefully.
Can I poach more than one egg at a time?
Yes, but it is trickier. Use a larger pot, lower the heat so the water is just simmering, and space the eggs well. Alternatively use silicone poaching cups or an egg poacher to make multiple eggs at once. Cooking times remain about the same.
What is Vulcan's Fire Salt and what can I use instead?
Vulcan's Fire Salt is a spicy seasoned salt that adds heat and flavor. If you do not have it, use a pinch of salt plus cayenne, smoked paprika, chili flakes, or your favorite hot seasoning. Adjust the amount to control the heat.
How do I tell if an avocado is ripe for this toast?
Gently press near the stem. A ripe Hass avocado yields slightly to pressure but is not mushy. If it feels very soft it is overripe. If too firm, let it ripen at room temperature for a day or two.
Can I make this dish ahead or store leftovers?
This toast is best eaten right away. You can mash and store avocado in an airtight container with a squeeze of lemon for up to 24 hours to slow browning. Poached eggs can be held in warm water for up to an hour, but reheating poached eggs is not ideal; consider poaching fresh eggs when ready to eat.
How can I adjust the spice level and what garnishes work well?
Turn down or up the Vulcan's Fire Salt or substitute milder spices to lower the heat. Add a dash of hot sauce or extra chili flakes to increase spice. Good garnishes include microgreens, sliced radish, chives, cilantro, or a piece of crisp bacon for extra texture and flavor.
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