Garlic Avocado Toast With Sous Vide Egg Poached Perfectly

Avocado toast with sous vide egg poached perfectly is an insanely delicious way to start the day. I’ll meal prep a batch of soft boiled eggs for toast on Sunday. Then I use them in creative ways throughout the week. Often, my husband and I enjoy these avocado toasts with creamy sous vide egg as our tasty work-from-home lunch.

I like mine to taste AND look good. So I’ll garnish them with hot sauce, everything bagel seasoning, tomatoes, sous vide bacon or fresh herbs.

Really – what can’t you put on avocado toast?

Let’s get to it and sous vide eggs on avocado toast!

I love that I can make these eggs ahead and stick them in the fridge, ready for a quick avocado toast when I get hungry and want a break.

As a work-from home mom with a busy baby,  I don’t always have time during the day to do much cooking– but that doesn’t mean I don’t get hungry! These are delicious, light, but filling enough keep my energy up throughout the day.

Ingredients to make sous vide egg on toast

The basic ingredients for this sous vide soft boiled egg avocado toast are just toast, eggs, and avocado.

Add pepper and garlic salt for some extra flavor, and you’re good to go!

Sometimes I like to use parsley as a garnish.

I also love this finishing salt you can get online – Jacobsen’s Black Garlic Sea Salt. Just a few specks brings immense flavor.

This toast is super easy to put together.

How to make avocado toast with sous vide eggs

Step 1. First, you’ll want to start by preheating your sous vide machine to 194ºF, then add in the eggs — in their shells– to the water in the sous vide bucket.

Side note – So many people write in and ask me where to start when looking at a sous vide machine.

If you fall in that category, check out some popular ones like the Anova, Joule, or Instant Pot Slim (see more on the new instant pot sous vide machines).

Cook eggs for 9 minutes

I like to put my timer on so I don’t have to watch the clock!

If you’re not doing this ahead (batch cooking the eggs days in advance of using them on toasts), you can prepare the toast when the eggs are cooking.

Learn more about the best time and temp for sous vide eggs

Step 2. When your nine minutes are up, transfer the eggs to an ice bath.

Leave them there for a good 5 minutes to stop the cooking process.

Then peel and slice in half.

Step 3. Smash avocado meat in a bowl.

That’s all the prep you need to do: now all that’s left is putting your sous vide egg avocado toast together.

Add the smashed avocado to toast, and top with one egg.

Add a sprinkle of garlic salt and pepper, and —- if you like your food hot– a dash of hot sauce.

Garnish with the parsley, and it’s ready to serve!

Once you get the hang of this recipe, these sous vide egg recipes are filled with more ideas to up your sous vide skills.

Tips for restaurant-style sous vide egg on avocado toast

• Want to know more about soft boiling sous vide eggs? I’ve got all the details here: soft boiled eggs sous vide
• Substitution tip: use a sprinkle of red pepper flakes in place of the hot sauce if desired.
• Cut and smash the avocado right before serving to retain its freshness and bright green color.
• Try this finishing salt for an extra-special flavor – Jacobsen’s Black Garlic Sea Salt

Just can’t get enough of this avo toast!

Why is it so unbelievably good? I might never know.

But this is definitely a snack / breakfast / lunch I crave. It always hits the spot.

Avocado toast is just one way to bring sous vide recipes into your breakfast routine and make your daily start that much smoother. Here’s my collection of the best sous vide breakfast recipes, including sous vide egg bites, sous vide bacon and these delicious breakfast tacos that are extra good with SV bacon!

It’s here!! Get 100+ of my favorite recipes in The Home Chef’s Sous Vide Cookbook.

Well I hope you enjoy your sous vide breakfast! To make it a bigger meal, serve your avocado toast with potatoes gratin with pesto. 

I love seeing photos of delicious food. Find me @sipbitego on Instagram.