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+ servings
Avocado toast topped with bacon and poached egg.

Avocado Toast Breakfast Sandwich

The soft poached egg makes its own sauce for this delicious Avocado Toast Breakfast Sandwich. This is easy, delicious - simply fabulous meal!
Course Breakfast and Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 317kcal
Author Deb Clark


  • 2 eggs
  • 2 slices bread I used a good whole grain bread
  • 4 slices prosciutto
  • ¼ cup sprouts (optional)
  • 1 avocado mashed
  • 1 lemon or lime zested and juiced
  • 8-10 cherry tomatoes sliced in half
  • 1 teaspoon white vinegar + teaspoon salt for the poaching liquid
  • salt and pepper to taste


  • First toast the bread.
  • Put water in a pan to boil. While the water is heating, mash the avocado. Season with salt, pepper and a squeeze of lime or lemon and the zest. Slice the tomato and add them to the avocado. Mix together and set aside.
  • Crack the eggs into two separate bowls. When the water reaches a boil, add about a teaspoon of white vinegar to the water and a good pinch of salt. Using a spoon begin swirling the water to make a whirlpool. Drop in the eggs, one at a time. Set your timer three minutes - this will give you soft poached eggs. 
  • Assemble the sandwiches. Slather each piece of toast with the avocado tomato mixture. Top with two slices of prosciutto, a nest of sprouts and settle the poached egg into the nest. Season with salt & pepper. Serve and enjoy!


Serving: 1slice | Calories: 317kcal