Avocado Toast w/ Poached Egg, Whipped Burrata, & Tomato Confit

Creamy mashed avocado meets silky whipped burrata, tangy tomato confit, and perfectly poached eggs on toasted sourdough for a quick, flavorful avo toast that's ready in under 15 minutes.

Why You'll Love Avocado Toast w/ Poached Egg, Whipped Burrata, & Tomato Confit

This elevated avo toast combines creamy whipped burrata and rich tomato confit with perfectly poached eggs and fresh avocado. Each bite delivers a beautiful balance of silky textures and vibrant flavors - creamy, tangy, and fresh. It's the ultimate luxe breakfast or brunch that feels indulgent but comes together effortlessly.

Tips and Tricks

• Use ripe but firm avocados for the best mash texture-creamy without being mushy.
• Create a gentle vortex when poaching eggs to ensure perfectly shaped whites and runny yolks.
• Toast the sourdough just before plating to keep it crisp under creamy toppings.

Variations

Try these to customize your toast experience.

• Swap whipped burrata for whipped ricotta or cream cheese for a different creamy profile.
• Add fresh basil or microgreens for a fresh herbal note.
• Use heirloom cherry tomatoes roasted with garlic if tomato confit isn't available.

Substitutions

Simple swaps to fit your pantry and preferences.

• Replace sourdough with gluten-free or whole grain bread.
• Use a vegan cheese alternative in place of burrata.
• Substitute white vinegar with apple cider vinegar for poaching eggs.

Best served with

• Freshly brewed espresso or cappuccino
• Lightly iced green tea
• Fresh squeezed orange juice
• Mixed berry fruit salad

How to Store Leftovers

• Store any leftover avocado mash and tomato confit separately in airtight containers in the fridge for up to 2 days. Burrata is best fresh but can be covered tightly and refrigerated for 1 day.
• Poached eggs are best eaten immediately and do not store well.

Common Questions

Avocado Toast w/ Poached Egg, Whipped Burrata, & Tomato Confit

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Creamy mashed avocado meets silky whipped burrata, tangy tomato confit, and perfectly poached eggs on toasted sourdough for a quick, flavorful avo toast that's ready in under 15 minutes.

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Prep Time 5 minutes mins

Total Time 15 minutes mins

Course: Breakfast

Cuisine: American, Contemporary

Calories: 794

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 avocado
• 3 tablespoon whipped burrata
• 3 tablespoon tomato confit recipe coming soon
• 2 slices sourdough bread
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon white vinegar
• Flaky salt to finish
• Salt pepper, and lemon juice (for seasoning avocado)

Equipment

• Medium cast iron or non-stick skillet
• 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 skillet over medium-high heat. Add olive oil. When hot, add sourdough slices and toast on both sides until golden brown. Remove and set aside.
3. Fill a medium pot with water and bring to a boil. Reduce heat to low to create a gentle simmer. Add white vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3 minutes for runny yolks or 4 minutes for jammy yolks. Remove carefully with a slotted spoon and drain on paper towels.
4. Plate the toasted bread, spread mashed avocado evenly over each slice. Top with whipped burrata and spoon tomato confit on top. Place poached eggs gently on the toast. Finish with flaky salt and serve immediately.

Nutrition

Calories: 794kcalCarbohydrates: 84gProtein: 18gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gSodium: 785mgPotassium: 1125mgFiber: 16gSugar: 7gVitamin A: 293IUVitamin C: 20mgCalcium: 91mgIron: 6mg

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