Avocado toast is a simple breakfast that can feel both satisfying and refreshing. With crisp slices of bread, softly mashed avocado, and perfectly poached eggs, it brings together several textures in every bite.

Fresh arugula, cherry tomatoes, and cilantro add color and a pleasant freshness, while a little cheddar provides a savory finishing touch.

Ingredients

The base is ripe avocado on sturdy toast, topped with poached eggs and a few fresh extras. You will need:

- 14 ounces avocado, peeled, pitted, and cubed

- 8 slices sprouted wheat bread

- 8 eggs

- 2 cups water

- 2 tablespoons vinegar

- ¼ teaspoon salt

- ½ teaspoon ground black pepper, plus extra if desired

- 1 tablespoon olive oil

- ¼ cup fresh cilantro

- 1 ounce arugula

- 6 ounces cherry tomatoes, halved

- ¼ ounce cheddar cheese, grated or finely shredded

This makes 4 servings of two slices each.

Choose ripe avocados that yield slightly when pressed: soft enough to mash but not overly mushy. Very firm avocado is hard to mash and tastes less pleasant, while very soft avocado needs gentle handling so the mixture does not turn watery. Sprouted wheat bread is a good choice because its hearty texture supports the toppings.

How to Make It

Poach the eggs first, then toast the bread and mash the avocado while it is in the oven. Follow these steps:

1. Prepare the eggs. Put one egg into a small bowl, taking care not to break the yolk. Repeat with the remaining eggs, keeping them in separate bowls so they are easier to add to the water individually.

2. Heat the water. Pour 2 cups of water into a saucepan and bring it to a boil. Once boiling, reduce the heat until the water is gently bubbling rather than moving vigorously. Add the vinegar and stir the water in a circular motion to create a gentle whirlpool.

3. Poach the eggs. Carefully slide an egg into the center of the swirling water. Let it cook for approximately 1 minute, then lift it out with a slotted spoon or small ladle. Place it on kitchen paper to drain. Repeat with the remaining eggs, working carefully to keep their shape.

4. Toast the bread. Arrange the eight bread slices in a single layer on a baking sheet. Brush the tops lightly with olive oil, spreading it evenly. Toast them in an oven preheated to 450°F (about 230°C) for approximately 3 minutes, until crisp but not overly dark.

5. Mash the avocado. While the bread is in the oven, place the cubed avocado in a bowl. Add the salt and ground black pepper, then mash with a fork. Keep the mixture slightly textured if you enjoy small pieces of avocado rather than a completely smooth spread.

6. Assemble the toast. Remove the bread from the oven and arrange the slices on serving plates. Divide the mashed avocado among them, spreading it evenly across each piece while the toast is still warm.

7. Add the toppings. Place a small portion of arugula over each avocado-covered slice and top each slice with one poached egg. Finish with a sprinkle of cheddar and a little extra black pepper if desired.

8. Serve with the fresh sides. Arrange the halved cherry tomatoes and fresh cilantro alongside the toast, divided among the four servings. Bring everything to the table while the bread is still crisp and the eggs are warm.

Tips for Better Results

Keep the poaching water at a gentle simmer. Strong bubbling can cause the eggs to move around too much, and adding each egg carefully from a small bowl gives you more control during cooking.

Toast the bread close to serving time. Once the avocado spread and other toppings are added, the bread will gradually soften. Preparing the vegetables and mashing the avocado while the bread cooks helps everything come together quickly.

If you prepare ingredients ahead, keep the avocado covered and refrigerated until you are ready to mash it and assemble the toast.