Introduction
There’s something undeniably satisfying about a breakfast that’s both nourishing and indulgent—a meal that feels like a treat but fuels your day with real, wholesome ingredients. That’s exactly what you’ll find in this Poached Egg & Avocado Toast with Yogurt Granola Bowl. This dish brings together creamy, smashed avocado, a perfectly poached egg with a golden, runny yolk, and a refreshing bowl of yogurt topped with crunchy granola and fresh fruit. It’s a symphony of textures and flavors: the rich, savory toast meets the sweet, tangy yogurt, creating a balance that’s as pleasing to the palate as it is to the eye.
Avocado toast has become a modern breakfast staple for good reason. It’s simple, versatile, and endlessly customizable. Adding a poached egg elevates it from a quick snack to a hearty, protein-packed meal, while the yogurt granola bowl on the side introduces a hint of sweetness and a satisfying crunch. This combination isn’t just delicious—it’s also nutritionally balanced, offering healthy fats, lean protein, complex carbohydrates, and a dose of vitamins from fresh produce. Whether you’re looking for a leisurely weekend brunch or a speedy weekday breakfast, this duo delivers on both taste and convenience.
What makes this dish special is its ability to feel both gourmet and approachable. The creamy avocado, brightened with a squeeze of citrus, clings to crisp, golden toast. The egg, poached to silky perfection, adds richness and a touch of elegance. Meanwhile, the yogurt granola bowl provides a cool, creamy contrast, with seasonal fruit adding pops of color and natural sweetness. Together, they create a meal that’s as Instagram-worthy as it is genuinely satisfying—a true celebration of morning flavors.
Nutritional Information
Per serving (approximate values):
- Calories: 550-600
- Protein: 25g
- Carbohydrates: 55g
- Fat: 30g
- Fiber: 10g
- Sodium: 400mg
Note: Values may vary based on bread choice, avocado size, and toppings. Greek yogurt and granola will increase protein and fiber.
Ingredients
- For the Avocado Toast:
- 2 large eggs
- 1 ripe Hass avocado
- 2 slices sourdough or whole grain bread
- 1 tbsp lemon or lime juice
- 1 tsp lemon or lime zest
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: harissa, smoked paprika, fresh herbs, roasted cherry tomatoes, smoked salmon
- For Poaching the Eggs:
- 4 cups water
- 1 tbsp white vinegar
- For the Yogurt Granola Bowl:
- 1 cup plain or Greek yogurt
- 1/2 cup granola (store-bought or homemade)
- 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tbsp honey or maple syrup (optional)
Instructions
- Poach the Eggs: Fill a medium saucepan with 4 cups of water and bring to a gentle simmer over medium heat. Add the white vinegar. Crack each egg into a separate small bowl or ramekin. Stir the water to create a gentle whirlpool, then slide the eggs in one at a time. Cook for 3–4 minutes for a runny yolk, or 4–5 minutes for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.
- Prepare the Avocado Mash: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon or lime juice and zest, a drizzle of olive oil, and a pinch of salt and pepper. Mash with a fork until smooth but still slightly chunky. Taste and adjust seasoning.
- Toast the Bread: Toast the bread slices until golden and crisp using your preferred method—toaster, stovetop, or oven.
- Assemble the Avocado Toast: Spread the mashed avocado evenly over the toasted bread. Top each slice with a poached egg. Sprinkle with flaky salt, black pepper, and any additional toppings like smoked paprika, harissa, fresh herbs, roasted cherry tomatoes, or smoked salmon.
- Make the Yogurt Granola Bowl: Spoon the yogurt into a bowl. Top with granola and fresh berries. Drizzle with honey or maple syrup if desired.
- Serve: Plate the avocado toast alongside the yogurt granola bowl. Garnish the toast with a final drizzle of olive oil or a squeeze of lemon, and enjoy immediately.
Cooking Tips and Variations
- Use the freshest eggs possible for the best poached results—the whites will hold together better.
- Add the citrus juice to the avocado immediately after mashing to prevent browning and enhance flavor.
- For extra-crispy toast, brush the bread with a little olive oil before toasting.
- Experiment with different breads: seeded, whole grain, or even rye for a unique twist.
- Try roasting cherry tomatoes with olive oil, salt, and pepper for a sweet, juicy topping.
- For a vegetarian protein boost, add crumbled feta or goat cheese to the toast.
- Swap the granola for a mix of nuts and seeds for a lower-carb option.
- Top the yogurt bowl with seasonal fruit—sliced peaches, mango, or pomegranate arils work beautifully.
- Finish the toast with a drizzle of sriracha or hot sauce for a spicy kick.
Storage and Reheating
This dish is best enjoyed fresh, but you can store components separately for quick assembly. Keep mashed avocado in an airtight container with a squeeze of lemon or lime to prevent browning—it will last up to a day in the fridge. Poached eggs can be made ahead and stored in cold water in the fridge for up to 24 hours; reheat gently in simmering water for 1 minute. Toast should be made fresh. Yogurt and granola can be stored separately and assembled just before serving. Leftover assembled toast does not reheat well, as the avocado and egg texture will suffer.
Frequently Asked Questions
Can I use a different type of bread?
Absolutely! While sourdough and whole grain are classics, feel free to use your favorite bread—rye, ciabatta, or even a hearty seeded loaf all work well. The key is a sturdy slice that can hold up to the creamy toppings.
How do I prevent the avocado from browning?
Adding lemon or lime juice right after mashing is the best way to slow oxidation. If you need to store it, press plastic wrap directly onto the surface of the avocado mash before refrigerating.
What’s the secret to perfect poached eggs?
Fresh eggs, a gentle simmer (not a rolling boil), and a splash of vinegar in the water all help the whites stay together. Crack each egg into a small bowl first, then slide it gently into the water. Avoid stirring too vigorously, and don’t overcrowd the pan.
Can I make this vegan?
For a vegan version, skip the eggs and use a plant-based yogurt (like coconut or almond) for the granola bowl. Top the avocado toast with roasted cherry tomatoes, sliced radishes, or a sprinkle of nutritional yeast for umami flavor.
