Avocado Toast w/ Poached Egg & Garlic Chili Mushrooms

Toasted gluten-free sourdough gets mashed avocado, garlic chili mushrooms, and a poached egg with a runny yolk, finished with a drizzle of Asian-style chili garlic sauce. Prep is 10 minutes, it cooks in 15, and it's on the table in about 25.

Why You'll Love Avocado Toast w/ Poached Egg & Garlic Chili Mushrooms

This avo toast layers creamy avocado, garlic chili mushrooms, and a runny poached egg on toasted gluten-free sourdough, with a drizzle of chili garlic sauce for heat. The mushrooms get 4 to 5 minutes in the pan before the garlic goes in, so they release their moisture and turn golden instead of steaming.

Tips and Tricks

• Use a medium-high heat to get the mushrooms nicely caramelized without drying them out.
• Create a water vortex for poaching eggs to keep whites compact and perfectly shaped.
• Toast bread just before plating to maintain crispiness under the toppings.

Variations

Try these easy twists to mix things up.

• Swap Baby Bella mushrooms for shiitake or oyster mushrooms for a different texture and flavor.
• Use sourdough with seeds or gluten-free bread for dietary preferences.
• Add fresh herbs like chives or cilantro for a fresh pop.

Substitutions

Customize to suit your pantry or taste.

• Replace Asian chili garlic sauce with your favorite chili oil or hot sauce.
• Use vegan egg substitutes if avoiding eggs.
• Substitute olive oil with avocado oil or sunflower oil.

Best served with

• Freshly brewed black coffee
• Cold-pressed green juice
• Herbal tea like jasmine or mint
• Fresh fruit salad

How to Store Leftovers

• Store leftover mushrooms and avocado separately in airtight containers in the fridge for up to 2 days. Poached eggs are best eaten fresh but can be reheated gently in simmering water for 1 minute.
• Assemble toast just before serving to keep it crisp and fresh.

Common Questions

Avocado Toast w/ Poached Egg & Garlic Chili Mushrooms

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A quick, easy, and flavorful breakfast or brunch that combines creamy avocado, spicy garlic chili mushrooms, and a perfectly poached egg on toasted gluten-free sourdough. Ready in just 15 minutes, it's packed with texture and bold flavors to fuel your day deliciously.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American, Contemporary

Calories: 355

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 oz baby Bella mushrooms
• 1 large egg
• 1 avocado
• 1 slice gluten-free sourdough bread
• 2 teaspoon Asian-style chili garlic sauce
• 2 cloves garlic minced
• Olive oil for cooking
• Salt and pepper to taste
• Lemon juice to taste

Equipment

• Medium cast iron skillet or non-stick pan
• Slotted spoon
• Small bowl or ramekin
• Medium pot for poaching eggs

Method

 

1. Scoop out the avocado and mash lightly. Season with salt, pepper, and lemon juice to taste. Set aside.
2. Heat a medium cast iron skillet over medium-high heat. Add a drizzle of olive oil. Toast the sourdough bread on both sides until nicely browned, then remove and set aside.
3. In the same skillet, add a little more olive oil over medium heat. Add mushrooms with a pinch of salt and cook for 4-5 minutes until they release their moisture.
4. When mushrooms are almost done, add minced garlic and sauté until fragrant and garlic is golden. Season with salt to taste. Remove from heat and set aside.
5. Fill a medium pot with water and bring to a boil. Reduce heat to low to create a gentle simmer. Add a splash of vinegar to the water. Crack the egg into a small bowl, then gently slide it into the simmering water. Poach for 3 minutes for a runny yolk or 4 minutes for a jammy yolk. Remove carefully and drain on paper towels.
6. Plate the toasted bread, spread the mashed avocado evenly, top with garlic chili mushrooms, then place the poached egg on top. Drizzle with chili garlic sauce and finish with flaky salt. Serve immediately.

Nutrition

Calories: 355kcalCarbohydrates: 24gProtein: 7gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 22mgPotassium: 1507mgFiber: 14gSugar: 3gVitamin A: 294IUVitamin C: 22mgCalcium: 55mgIron: 2mg

Notes

Storage: This one's built to eat right away, the poached egg and toast don't hold. If you want to prep ahead, the garlic chili mushrooms keep in an airtight container in the fridge for 2-3 days and reheat fine in a hot pan; just toast the bread and poach the egg fresh.

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