Avocado toast might seem simple, but when it’s done right, it’s absolute magic. Creamy avocado, salty prosciutto, perfectly poached eggs, and a drizzle of golden hollandaise that ties it all together. This isn’t your everyday rushed breakfast. This is that “slow weekend morning” kind of breakfast, the kind that feels like a café treat but is surprisingly easy to pull off at home. So easy that I make it before I start work at least 3 times a week.

If you’ve ever wondered how to make the best avocado toast with eggs and prosciutto, or you’ve found yourself Googling “how to make avocado toast” or “how do you make avocado toast”, this post is your cozy kitchen guide. We’re layering flavor, texture, and indulgence, all on a single slice of golden sourdough. Oh, and don’t worry, we’re keeping things practical with real-life tips for how to poach eggs and how to use an egg poacher without turning your morning into chaos.

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Table of Contents

Why this avocado toast works:

There are countless versions of avocado toast out there, but here’s why this particular mix: prosciutto, avocado, eggs, and hollandaise, hits every note:

Sourdough: The crisp, chewy base gives you that perfect crunch-to-softness ratio. It holds up under all those delicious toppings without going soggy.
Prosciutto: Salty, paper-thin slices bring a luxurious, savory balance to the creamy avocado. It’s a lighter alternative to bacon but still gives that salty, umami hit.
Avocado: The heart of this dish! A ripe Hass avocado mashed with salt and pepper adds buttery richness that pulls everything together.
Poached eggs: Soft, runny centers create the ultimate sauce moment when they mingle with the hollandaise.
Hollandaise sauce: A little drizzle gives it that restaurant-worthy finish. Using a powdered mix saves time and sanity, perfect for real-life mornings.

Each layer brings contrast and balance: salty, creamy, crunchy, rich, so you end up with a breakfast that’s both indulgent and totally satisfying.

What Are Poached Eggs?

Poached eggs are eggs cooked without their shells, gently simmered in water until the whites are set and the yolk stays runny. The result? Silky, tender eggs that sit beautifully on toast or salads without the greasiness of frying. They’re basically the “soft-boiled egg’s” elegant cousin and once you master how to poach eggs (especially with a poacher), you’ll never go back.

Step 1: Toast your sourdough

Start with one nice thick slice of sourdough and toast it until it’s golden and crisp but still has that soft chew in the middle. You want it to be sturdy enough to give crunch and chew to the avocado toast, not floppy and sad.

Step 2: Mash your avocado

Cut your avocado in half, pop out the pit, and scoop the flesh into a small bowl with a pinch of salt and pepper. Give it a light mash with a fork, not too smooth, you still want some chunks for texture. Set it aside while you deal with the eggs.

Step 3: Poach your eggs (without the stress)

Here’s where things can get messy if you’re not careful, so let’s talk about how to poach eggs the easy way. Forget the whole “swirl vinegar water like a witch’s cauldron” nonsense — I use a stovetop egg poacher. Those little metal or silicone cups give you neat, uniform eggs every time, no drama, no stringy whites floating around. I’d recommend you avoid those microwave poacher sets, at best you’ll end up with a hard boiled egg, at worst, hard boiled yolks and runny whites. I learnt the hard way!

Grease two of the cups, I like to crack my eggs into small bowls first and then pour them into the cups it just means i can have them ready to go as soon as the water is boiling and using the little bowls means i can remove any egg shell if neccesary but do whatever works for you. Fill the base pan with water until it just touches the bottom of the cups, not so much that it’ll boil up into them but if you dont fill them enough your eggs wont cook. Wait until it’s bubbling gently, then pop the cups in, lid on, and set a timer for 3 minutes and 30 seconds.

Step 4: Start layering

While the eggs are poaching, start building your avocado toast. Place your three slices of prosciutto evenly across the toast. Then pile on your mashed avocado. If your toast is on the smaller side, spread the avocado a little thicker around the edges, this helps stop the eggs from sliding off of the slippery avocado because the eggs will be angled towards the middle of the toast later (a top-tier tip from someone who’s had more runaway eggs than I care to admit).

Step 5: Make your hollandaise

Nobody (and I mean nobody) has the patience to whisk up real hollandaise first thing in the morning. I use a packet mix, and it’s honestly a game changer. Mine just needs milk and a few minutes on the stove. I portion it into little tubs for the week, and it reheats beautifully (even from frozen!) with just a quick zap in the microwave. Plus, one sachet usually makes about 6–8 servings, so it’s budget-friendly and waste-free, for me thats about 2 weeks worth of avocado toast with eggs breakfasts.

Step 6: Check your eggs

After your eggs have cooked for 3 and a half minutes they should be ready, however, this depends on a lot of things such as the exact temperature of your hob, the size of the egg, the exact amount of water and of course the brand and model of egg poacher, so some practice and trial and error will be required.

You may find that water settles on top of the egg from the steam and makes it appear much more jiggly than it actually is so tilt the egg cup slightly to let any water run off and then give the cup a little wobble. It took me a while to figure this out and I kept over cooking my eggs thinking they were less cooked that they actually were. If there is little to no jiggle in your poached eggs then you’re good to go, if there’s an obvious wobble to them they probably need another 30 seconds.

If your confident theyre good to go then you can tip them onto the eggs using a fork or spoon to steady them as they slide out as gravity will take hold a lot easier thanks to us greasing the cups earlier.

Step 7: Assemble and enjoy

Now for the final touch, pour your warm hollandaise right over the eggs, letting it ooze down the sides. Crack over a bit more salt and pepper, grab your fork, and just look at that yolk run. It’s rich, creamy, salty, buttery perfection. This recipe takes the best part of avocado toast and the best parts of eggs benedict to create the ultimate avocado toast with eggs and prosciutto.

FAQ: All Your Avocado Toast Questions, Answered

1. How do you make avocado toast taste better?
Layer flavors! Sweet, sour, salty, bitter, and umami, think prosciutto, lemon zest, chili flakes, or a drizzle of balsamic glaze.

2. How do you make avocado toast creamy but not mushy?
Mash lightly. You want texture, a few small chunks make it taste fresh, not baby food-like.

3. What’s the best bread for avocado toast?
Sourdough wins every time. It’s hearty enough to stay crisp under toppings.

4. How to poach eggs perfectly every time?
Use a stovetop egg poacher. It gives you neat, uniform eggs with no messy whites or guesswork.

5. Can I make avocado toast ahead of time?
You can prep components (like the hollandaise and mashed avocado) but assemble right before eating so your toast stays crisp.

6. Is hollandaise sauce hard to make?
Not at all if you use a mix! Just add milk or water, heat, and whisk. Instant brunch magic.

7. Can I swap prosciutto for something else?
Absolutely. Try smoked salmon, crispy bacon, or sautéed mushrooms for a vegetarian twist.

Delicious Avocado Toast Variations

Smoked Salmon Twist: Swap prosciutto for smoked salmon and add a squeeze of lemon.
Spicy Sriracha: Drizzle sriracha or chili oil on top of the hollandaise for heat.
Greek-Style: Add crumbled feta and a few kalamata olives.
Caprese Toast: Layer tomato slices, mozzarella, and basil under the eggs.
Green Goddess: Add a handful of arugula or baby spinach for extra freshness.

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How To Make Avocado Toast With Eggs And Prosciutto

This guide shows you exactly how to make the best avocado toast with eggs and prosciutto. From using a stovetop egg poacher for perfect eggs to layering creamy avocado, crispy prosciutto, and smooth hollandaise sauce, every bite is pure comfort. Easy enough for weekdays but indulgent enough for brunch guests.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 4

Total Time 9

Course Breakfast, Brunch

Cuisine American

Servings 1

Calories 670 kcal

Equipment

1 egg poacher

Ingredients

1 slice sourdough toasted
3 slices prosciutto
1 small Hass avocado
2 eggs
1 portion hollandaise sauce packet mix
Salt and pepper to taste

Instructions

Toast 1 thick slice of sourdough until golden and crisp but still chewy in the middle.
Cut 1 small Hass avocado in half, remove the pit, scoop the flesh into a bowl, and lightly mash with salt and pepper.
Grease two cups of a stovetop egg poacher, crack 2 eggs into small bowls, then pour into cups. Fill poacher base with enough water to touch the cups’ bottoms, bring to a gentle boil, cover, and cook for about 3½ minutes.
While the eggs cook, layer 3 slices of prosciutto on your toast, then spread on the mashed avocado, making the edges slightly thicker to help the eggs stay in place.
Prepare hollandaise sauce following the packet instructions using milk, then portion what you need and save the rest for another meal.
Once eggs are set with just a slight jiggle, carefully slide them onto the toast.
Spoon over warm hollandaise, season with salt and pepper, and serve immediately.
If youd like to see more detailed instructions, tips and tricks, read the full blog post above, its full of helpful and valuable information.

Notes

If this is your new favourite breakfast, let me know in the comments!

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The Ultimate Avocado Toast With Eggs And Proscuitto