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Close-up of avocado toast topped with sliced tomatoes and poached eggs, with runny egg yolk spilling onto the plate.

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
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American, Contemporary
Ingredients Equipment Method Notes

Ingredients
  

  • 1 avocado
  • 3 tablespoon whipped burrata
  • 3 tablespoon tomato confit
  • 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 the sourdough slices. They should sizzle on contact, and if they go in silent the oil needs another minute. 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. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil. 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.

Notes

Storage: Best eaten fresh, the poached egg and toast won't hold well once assembled. The tomato confit and whipped burrata can be made a day or two ahead and kept covered in the fridge, then toast the bread and poach the eggs right before serving.

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