Avocado Toast with Zaatar, Poached Eggs, Radishes and Arugula Recipe
Avocado Toast with poached eggs, Zaatar, arugula, radish and meyer lemon. A simple delicious breakfast! Feel free to keep this vegan, omitting the eggs!
How to Make the Best Avocado Toast with Zaatar, Poached Eggs, Radishes and Arugula
Start your morning right with this beautiful Avocado Toast with Zaatar, Poached Eggs, Radishes and Arugula. This isn’t your ordinary avocado toast—the combination of creamy mashed avocado, perfectly poached eggs, peppery arugula, and crisp radishes creates a symphony of textures and flavors that will elevate your breakfast game.
What makes this recipe truly special is the generous sprinkle of Zaatar, a Middle Eastern spice blend that adds an earthy, herby dimension to each bite. Combined with bright meyer lemon zest and a hint of Aleppo chili flakes for those who like a little heat, this dish strikes the perfect balance between comforting and exciting.
Whether you’re preparing a leisurely weekend brunch or need a quick yet satisfying weekday breakfast, this recipe comes together in just 20 minutes. Feel free to keep it vegan by skipping the eggs—the avocado mixture is flavorful enough to stand on its own.
Avocado Toast with Zaatar, Poached Eggs, Radishes and Arugula
Avocado Toast with poached eggs, Zaatar, arugula, radish and meyer lemon. A simple delicious breakfast! Feel free to keep this vegan, omitting the eggs!
Ingredients
Avocado Mixture
Toast and Toppings
Instructions
Prepare the Eggs and Avocado
- Set a medium pot, filled with 2-3 inches of lightly salted water with a teaspoon of white vinegar (optional) to boil on the stove. Crack the eggs into a bowl, taking care to keep yolks intact, set aside.
- Cut the avocado in half, remove the seed and scoop out the flesh into a small bowl. Add 1 teaspoon zest, the juice from half a lemon, 2 teaspoons oil, salt and pepper and stir and mash with a fork to combine. It does not need to be smooth. Taste. Adjust salt, you want this to be slightly salty and lemony.
- Toast the bread.
Poach Eggs and Assemble
- Once the water is boiling turn heat down so it's just simmering. Gently slip the eggs right into the simmering water. Cook for 2-3 minutes or until egg white is set. Turn heat off.
- Spread half of the avocado mixture on the toast. Top with sliced radish. Top with a mound of baby arugula. Drizzle with olive oil, a little lemon, and salt.
- Using a slotted spoon, loosen the egg carefully from the pan and place the poached egg over the dressed arugula.
- Sprinkle the egg with salt, pepper and a generous pinch of Zaatar spice.
- Add Aleppo chili flakes if you like or a drizzle of zhoug or gremolata.
- Serve immediately while yolks are still warm!
Notes
- This recipe can easily be made vegan by simply omitting the eggs.
- Meyer lemons add a lovely floral note, but regular lemons work perfectly well.
- Zaatar is a Middle Eastern spice blend that adds wonderful depth—if unavailable, substitute with cumin, sumac, or coriander.
