Texas Toast with Avocado and Poached Egg
Equipment
- 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.
Ingredients
- 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
Instructions
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.