Poached Eggs with Avocado
22 June 2026
Poached eggs over mashed avocado is a popular cafe-style dish consisting of poached eggs with runny yolks layered on top of seasoned avocado, and typically served with thick-cut sourdough toasts.
Total Time -
About 25 minutes
INGREDIENTS -
Serves 2 -
4 large eggs
4 to 6 cherry tomatoes
1 ripe avocado
Fresh parsley
1 tablespoon white distilled vinegar
1 lemon
4 green onions
Salt and pepper to taste
2 slices sourdough bread
TOOLS -
Slotted spoon
Fine-mesh kitchen sieve
Citrus zester or microplane
Metal bowl (optional)
PREPERATION -
Remove the inside flesh of an avocado from its skin, and mash with a fork, leaving about 1 inch chunks
Add about ½ teaspoon of lemon zest, then halve the lemon and squeeze in 1- 2 tablespoons of juice
Halve or quarter the cherry tomatoes so they are similar in size to the avocado chunks
Cut scallions into about ¼ inch slices, including the green parts (about a half cup)
Add scallions, tomatoes, about 2 tablespoons of finely chopped fresh parsley, and salt, pepper to taste
Divide into two parts and mound onto two plates
Fill a pot with water and heat to a gentle simmer (around 180°F to 190°F) until tiny bubbles slowly rise, avoiding a violent boil. Add a teaspoon of white vinegar.
Crack the egg into a small ramekin, then gently transfer it to a fine-mesh sieve held over a bowl. Swirl gently to let the thin, watery excess white drain away.
Use a spoon to rapidly stir the simmering water in a circular motion, creating a gentle whirlpool.
While the water is swirling, carefully lower the sieve close to the water and slip the egg into the center of the vortex.
Turn the heat down so the water barely quivers. Cook for 3 to 4 minutes depending on how runny you prefer your eggs
Use a slotted spoon to scoop out the egg. Let it briefly drain on a paper towel to remove excess water, then plate immediately. If you are making a large batch they can be stored in a metal bowl and re-heated by placing the bowl in the boiling water as a double boiler.
Place 2 eggs on top of a bed of avocado, garnish with freshly cut parsley, salt and pepper to taste
Serve with sourdough toasts
NOTES:
The acetic acid in vinegar lowers the pH of the water, which aids in solidifying the proteins in the egg white
Wash and dry the lemon prior to zesting. Using a microplane or a fine citrus zester, lightly graze the skin in downward strokes, rotating the fruit as you go. Stop before you see the white pith, which is bitter.
