Weeknight Cooking

Poached Scrambled Eggs + Avocado Toast

March 30, 2014

We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there. 

Today: Improve upon perfection.


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We respect the mantra "Don't mess with perfection," but we won't let it dictate our meals. So while scrambled eggs and buttered toast make for a perfectly delicious dinner, we're advocating for a few small changes that will make this meal even more perfect. 

More: If you want to pass on the eggs, try this vegan tofu scramble instead. 

Use an ingenious technique to make the fluffiest eggs you'll ever taste, and add a little bulk to your toast with some mashed avocado. If you want to keep going, try adding a sprinkling of Parmesan cheese. Congratulations: You've just outdone yourself.

The Menu

Take advantage of our handy grocery list and game plan, or click the recipe photos or titles to see (and save and print) the full recipes.

Daniel Patterson's Poached Scrambled Eggs by Genius Recipes

Avocado Toast by Marian Bull

The List

Serves 2, but easily doubled or tripled

Good bread 
2 ripe avocados
Parmesan and sliced radishes, optional 

You probably have eggs, olive oil, salt, and black pepper, plus spices of your liking (red pepper flakes, paprika, ground cumin) in your kitchen. If not, add those to the list.

The Plan

1. Slice and toast the bread (we recommend 2 slices per person). Meanwhile, cut open the avocados and scoop out the inside, allocating 1/3 to 1/2 per each slice. Mash the avocado onto the toast with a fork and top with flaky salt and any other spices you fancy. Set the avocado toast aside -- don't worry, you won't have to wait long.

2. Crack 4 eggs into a medium-sized mesh sieve and let the thin whites drain away. Transfer the remaining whites and yolks to a small bowl and beat vigorously for 20 seconds. 

3. Set a strainer in the sink. Fill a medium saucepan with about 4 inches of water and set the pot over medium heat. When the water is at a low boil, add a few generous pinches of salt, then stir in a circle to create a vortex. Pour the eggs into the moving water, cover the pot, and count to 20.

4. Turn off the heat and uncover the pot. You should be looking at eggs floating on the surface in ribbons. Hold back the eggs with a spoon and pour off most of the water into the strainer. Gently slide the eggs into the strainer and press lightly to drain excess liquid. 

5. Scoop the eggs onto plates alongside the avocado toast, drizzle everything with olive oil, and season with black pepper. Eat as is, or make an open-faced sandwich with the eggs, Parmesan, and sliced radishes.

Photos by James Ransom

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See what other Food52 readers are saying.

  • Larry E. Pepper
    Larry E. Pepper
  • Amanda {Striped Spatula}
    Amanda {Striped Spatula}
  • Veganosity
  • Lesa Cater
    Lesa Cater
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Larry E. March 31, 2014
Wow, love this, you lucky people that don't have to limit cholesterol.
Amanda {. March 30, 2014
I love the combination of avocado and eggs, and this avocado toast looks incredible. I'll be making this during the week!
Lesa C. March 30, 2014
me too!!
Veganosity March 30, 2014
Hey Sarah! Awesome post! I have a vegan blog, Veganosity, and we're always trying to get non-vegans to do meatless mondays, vegan before dinner, and other animal friendly eating trends. Your avocado toast looks so great. We do a similar thing, but we add tomatoes and it is so good! Check it out: http://www.veganosity.com/food/grilled-tomato-avocado-basil-sandwich-kale-chips/