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What's for breakfast? This Avocado Toast Breakfast Sandwich is fabulous & easy - my kinda meal!

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