Avocado Toast with Poached Eggs


Avocado Toast with Poached Eggs

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Avocado toast just got easier. Pair purchased guacamole with poached eggs, prepared in a Toastmaster egg cooker and topped with spicy and tingly chili crunch for a quick and tasty breakfast that won’t slow you down.

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Servings and Ingredients

Serves 1
2 Hy-Vee large eggs
1 (2-oz.) cup chunky mild guacamole
1 (5/8-in.-thick) slice Hy-Vee Bakery grains of the earth bread, toasted
Sweet and spicy chili crunch in chili oil, for serving

Things To Grab

  • Toastmaster Egg Cooker with poaching trays
  • Hy-Vee vegetable oil cooking spray
  • Knife or small offset spatula
  • Small rubber spatula or spoon


  1. To poach eggs using a Toastmaster egg cooker, place eggs and poaching trays on stainless steel heating plate according to manufacturer’s directions. Fill included measuring cup to poaching line #2 (1/3 cup) with cold water; pour water onto stainless steel heating plate.

  2. Spray 2 compartments in poaching tray with cooking spray. Crack each egg into a prepared compartment in poaching tray. Cover with lid; plug power cord into the electric outlet to turn machine on. The eggs will cook in about 8 to 10 minutes. When egg cooker sounds, unplug power cord.

  3. Meanwhile, spread guacamole on toast.

  4. Gently remove eggs using a rubber spatula or spoon, being careful not to break the yolk. Place eggs on top of guacamole. Drizzle with chili crunch, if desired.

    To poach eggs using water bath: Fill a medium saucepan three-fourths full with water. Add 1 Tbsp. Hy-Vee white distilled vinegar; bring to a boil; reduce to a simmer over medium-low heat. Use a large spoon to stir water. While water is moving, carefully crack eggs into water. Gently simmer, uncovered, 3 to 4 minutes or until yolks just begin to thicken. Using a slotted spoon, remove eggs and place on top of prepared toast. 

    Hyvee Culinary Expert Tip
    Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
    Hy-Vee Test Kitchen

Nutrition facts


420 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 370mg
  • Sodium: 640mg
  • Total Carbohydrates: 44g
  • Protein: 19g

Daily Values

Iron 10%
Calcium 4%
Vitamin D 10%
Potassium 2%

Recipe Source:

Hy-Vee Seasons