Mediterranean Avocado Toast with Poached Egg and Feta
Creamy, protein-packed Mediterranean Avocado Toast with a perfectly poached egg and tangy feta is the ultimate better-than-takeout breakfast. After making this many times, I’ve discovered the trick to the perfect poached egg every time. If you love recipes like this, you’ll also enjoy Easy Keto Egg Roll in a Bowl Recipe Ready in 30 Minutes and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Mediterranean Avocado Toast with Poached Egg and Feta Is Pure Comfort
- Creamy avocado and tangy feta create a perfect balance of flavors
- Protein-packed with a poached egg for a satisfying breakfast
- Ready in just 15 minutes for a quick and easy meal
- Better than takeout and customizable with your favorite toppings
What You'll Need for Mediterranean Avocado Toast with Poached Egg and Feta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 ripe avocado
- 2 slices of bread
- 2 eggs
- 1/4 cup crumbled feta
- Salt and pepper to taste
- Lemon juice
- Red pepper flakes
- Garlic powder
- Olive oil
- Optional: Sliced cherry tomatoes
- Optional: Chopped fresh parsley
- Optional: Red onion
- Optional: Capers
- Optional: Smoked salmon
📝 Ingredient Notes
- Avocado: Use ripe, but not overripe avocados for the best texture.
- Bread: Choose your favorite bread, such as sourdough, whole grain, or gluten-free.
🛒 Tools & Equipment I Recommend
- Avocado Saver — Keeps avocados fresh for up to 5 days → See on Amazon
- Non-stick Skillet — Ensures perfectly poached eggs every time → See on Amazon
How to Make Mediterranean Avocado Toast with Poached Egg and Feta
- Prepare the avocado: Halve, pit, and scoop out the flesh of the avocado. Mash with lemon juice, salt, and garlic powder.
- Toast the bread: Toast the bread slices to your desired level of crispiness.
- Poach the eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, and crack the eggs into individual ramekins. Gently slide the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.
- Assemble the toast: Spread the mashed avocado onto the toasted bread, top with poached eggs, crumbled feta, and your choice of toppings. Drizzle with olive oil and sprinkle with red pepper flakes.
Cook's Tips for Perfect Mediterranean Avocado Toast with Poached Egg and Feta
- Common mistake and fix: Overcooking the eggs can make them rubbery. To prevent this, poach them in gently simmering water and remove them as soon as the whites are set but the yolks are still runny.
- Pro tip: For easier slicing, chill the avocado in the refrigerator for 30 minutes before cutting.
- Pro tip: To make this recipe ahead, prepare the avocado mixture and store it in an airtight container in the refrigerator for up to one day. Assemble the toast just before serving.
Storing & Reheating Mediterranean Avocado Toast with Poached Egg and Feta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 2 days. Make-ahead tip: The avocado mixture can be prepared up to one day ahead.
Freezing Mediterranean Avocado Toast with Poached Egg and Feta
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a toaster oven or oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be aware that this may make the bread soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mashed avocado.
- Best substitution: Replace the feta with crumbled goat cheese or blue cheese for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your avocado is too hard, microwave it for 10-15 seconds to soften it before mashing.
Want to level up this recipe?
Immersion Blender — Makes quick work of mashing avocados for a smooth texture → Check price on Amazon
Mediterranean Avocado Toast with Poached Egg and Feta
Ingredients
Main Ingredients
- 1 ripe avocado
- 2 slices of bread
- 2 eggs
- 1/4 cup crumbled feta
- Salt and pepper to taste
Seasonings
- Lemon juice
- Red pepper flakes
- Garlic powder
- Olive oil
Optional Toppings
- Sliced cherry tomatoes
- Chopped fresh parsley
- Red onion
- Capers
- Smoked salmon
Instructions
- Prepare the avocado: Halve, pit, and scoop out the flesh of the avocado. Mash with lemon juice, salt, and garlic powder.
- Toast the bread: Toast the bread slices to your desired level of crispiness.
- Poach the eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, and crack the eggs into individual ramekins. Gently slide the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and drain on a paper towel.
- Assemble the toast: Spread the mashed avocado onto the toasted bread, top with poached eggs, crumbled feta, and your choice of toppings. Drizzle with olive oil and sprinkle with red pepper flakes.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mashed avocado.
- Best substitution: Replace the feta with crumbled goat cheese or blue cheese for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your avocado is too hard, microwave it for 10-15 seconds to soften it before mashing.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a toaster oven or oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be aware that this may make the bread soggy.
- Make ahead: The avocado mixture can be prepared up to one day ahead.
Nutrition Per Serving
- Calories: 420
- Protein: 14g
- Fat: 32g
- Carbs: 25g
- Fiber: 12g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 185mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Mediterranean Avocado Toast with Poached Egg and Feta FAQs
Yes, you can prepare the avocado mixture up to one day ahead and store it in an airtight container in the refrigerator.
Overcooking the eggs can make them rubbery. To prevent this, poach them in gently simmering water and remove them as soon as the whites are set but the yolks are still runny.
Yes, you can use your favorite type of bread, such as sourdough, whole grain, or gluten-free.
You can replace the feta with crumbled goat cheese or blue cheese for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
A Warm Final Note
I can’t wait for you to try Mediterranean Avocado Toast with Poached Egg and Feta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
