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A slice of toasted bread topped with avocado, a poached egg, sautéed mushrooms, chili sauce, and garnished with chopped green onions, served on a round white plate on a wooden surface.

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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Breakfast
Cuisine: American, Contemporary
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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