If you’re craving a brunch that’s hearty, creamy, and a little bit Southern, this Texas Toast with Avocado and Poached Egg is going to hit all the right notes. The rich, buttery base of thick-cut Texas toast gives it that unmistakable comfort-food foundation, while ripe avocado and a delicately poached egg bring freshness and richness to the plate. Think of it as a blend between café-style avocado toast and homemade Texas toast indulgence. Whether you're looking for new toastie recipes or a savory take on your typical breakfast, this one’s worth bookmarking.
Texas Toast with Avocado and Poached Egg
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Breakfast, Brunch
Cuisine American
Toaster or grill pan A grill pan helps get that crispy edge on the Texas toast, but a toaster will do in a pinch.
Medium saucepan Needed for poaching eggs.
Slotted spoon To gently lift the poached eggs from the water.
Mixing bowl For mashing avocado with lemon and oil.
Butter knife or spatula To spread the avocado.
- 4 slices Texas toast bread you can use store-bought or follow a homemade Texas toast recipe if you’re feeling extra
- 1 ripe avocado mashed
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 4 large eggs
- 2 tablespoons white vinegar for poaching the eggs
- Salt and black pepper to taste
- Crushed red pepper flakes optional, for some heat
- Fresh chives or parsley finely chopped, for garnish
- Butter for toasting the bread
Toast the bread
Heat a grill pan over medium heat and add a little butter. Toast your Texas toast slices until golden and crisp on both sides. This step is key—skip it, and you miss out on that crunchy, golden magic that makes it truly Texas toast.
Prep the avocado
In a small bowl, mash the avocado with lemon juice, olive oil, salt, and pepper. You want it creamy but still a little chunky.
Poach the eggs
Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add vinegar (this helps the whites stay together). Crack each egg into a ramekin, then gently slide into the water. Cook for about 3 minutes, or until the whites are set but yolks are still soft. Use a slotted spoon to lift out.
Assemble the toast
Spread the mashed avocado generously over each slice of toast. Top each with a poached egg.
Garnish
Sprinkle with red pepper flakes, chopped chives or parsley, and a crack of black pepper.
Perfect Pairings
Pair your Texas Toast with Avocado and Poached Egg with a side of roasted cherry tomatoes or sautéed greens for a complete brunch. For drinks, a spicy Bloody Mary or a citrusy mimosa will cut through the richness perfectly. Want to really lean into Texas food vibes? Serve it with a side of texas toast grilled cheese triangles or even a texas toast pizza-inspired mini bake for a mix-and-match breakfast spread.
FAQs
1. Can I use store-bought garlic toast for this recipe?
Absolutely! Texas toast garlic bread works great and adds an extra layer of savory flavor. Just toast it well to get a sturdy base.
2. What type of bread is best?
Thick-sliced texas toast bread is ideal, especially if you’re going the homemade route. It’s buttery, holds toppings well, and has that perfect soft-crunchy balance. Avoid thin or flimsy slices—they won't hold up to the avocado and poached egg.
3. Can I add meat?
Yes! A slice of crispy bacon or a layer of smoked turkey underneath the avocado is fantastic. For something heartier, you could even layer on texas toast sloppy joes filling for a brunch-dinner hybrid.
4. Can I meal prep this?
The avocado mixture can be prepped ahead (store with plastic wrap pressed against the surface to prevent browning), and toast can be pre-grilled. Just poach eggs fresh before serving.
