Poached eggs on avocado toast

By Mary Berg
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A student's dream - protein and healthy fats for a great start to the day. Brain food!



  • 1/2 cup water, divided
  • 2 large eggs
  • 1–2 slices whole grain bread
  • 1/2 avocado
  • 1 tablespoon feta or Parmesan cheese, optional
  • Salt and pepper
  • Hot sauce, for serving, optional


  1. Split the water between two microwave safe coffee mugs and season with a pinch of salt. Crack an egg into each cup and pierce each egg yolk with the tines of a fork (this helps the egg yolks cook without bursting in the microwave). Cover the mugs with plastic wrap and place the eggs in the microwave on high for one minute. If the egg is not cooked or if you like a firmer yolk, pop the eggs back into the microwave for 15-second intervals until cooked to your liking.
  2. Allow the eggs to cool slightly while you toast your bread and smash the avocado on top. Season with salt and pepper, scatter with cheese, if using, and, using a fork or spoon, scoop the eggs onto a piece of paper towel to drain. Place the eggs onto the toast, season with salt and pepper and add a dash of hot sauce if you’d like!

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