Avocado Toast with Poached Eggs

Avocado toast may have California roots, but it has found a natural home in Canada. Topped with West Coast smoked salmon, a prairie egg, or even a drizzle of maple syrup, it reflects our blend of global inspiration and local flavour — simple, nourishing, and perfectly Canadian.

Prep Time: 5 minutes

Total Time: 10 minutes

Serves: 2

Ingredients

• 2 slices sourdough or rustic bread, toasted

• 1 ripe avocado

• 1 tsp lemon juice

• Sea salt and freshly ground black pepper

• Olive oil, for drizzling

• Chilli flakes (optional)

• Fresh herbs, such as parsley or coriander (optional)

Optional topping

• 2 fresh eggs (for poaching)

• 1 tbsp white vinegar

Method

• Scoop avocado flesh into a small bowl, mash lightly with a fork, and stir in lemon juice. Season with salt and pepper.

• Spread generously over toasted bread. Drizzle with olive oil and sprinkle with chilli flakes and herbs, if using.

• For the poached egg (optional): Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a cup, swirl the water to create a whirlpool, then slide the egg into the centre. Cook 3–4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and drain briefly on a paper towel.

• Place a poached egg on top of the avocado toast and serve immediately.

Variations

• West Coast Style – topped with smoked salmon and capers.

• Prairie Egg – add a perfectly poached Canadian egg on top.

• Sweet Maple – finish with a drizzle of maple syrup for a surprising Canadian twist.