Eggs on Toast with Avocado and Rocket Salad

Recipe Pin
15 minutes
2 servings

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

Savor poached Eggs on Toast with Avocado crowned with rocket and pea shoots, a luxe, any day-of-the-week breakfast ready in just 15 minutes!

A plate with a croissant topped with mashed avocado, two poached eggs, fresh mixed greens, and runny egg yolk.

With great thanks and appreciation, this recipe adapted from Chef Yannick Alléno of Pavyllon London in the Four Seasons Hotel London at Park Lane.

Want To Save This Post?

Enter your email below and get it sent straight to your inbox!

This simple yet luxurious dish features a butter-griddled croissant topped with mashed avocado, poached eggs, and a zesty arugula and black-eye pea shoot salad dressed with olive oil, lemon juice, and sea salt. If you need a ‘breakfast ideas refresh’ with recipes that give off incredible brunch vibes, I’m here to attest this egg toast recipe won’t disappoint you.

This breakfast is featured on the menu at the Four Seasons Hotel’s Michelin-starred Pavyllon London for 26£! Chef Yannick Alléno merges modern French culinary artistry with a relaxed ambiance, which is honestly the BEST way to describe this hearty and luxe breakfast. Frankly, it’s rudimentary genius. Funny enough, it’s made its way across the Atlantic to the American South, popping up here in Charleston, South Carolina where it bears the same name Chef Alléno gave it: ‘Avocado Croast.’ I don’t know but just perhaps it’s the newfound love for nonstop Charleston to London flights, or maybe it’s just the irresistible charm of this yummo breakfast catching on 😉

While the croissant sauteed in brown butter may be considered an indulgence, the combination of creamy avocado, perfectly runny yolk poached eggs, and vibrant rocket and microgreen salad creates a powerhouse of brain and body super fuel. And hey, slices of bread are just boring. Top with freshly grated Gruyere or Parmesan cheese and wake your inner Parisian or satisfy your need for heat and sprinkle with chili oil, red pepper flakes, or a simple grind of black pepper. Et voilà. For myself, I like subtle ingredients and prefer to garnish with fresh herbs like minced parsley, dill, and green onions…the taste is fresh, and the flavor is rich. Serve in a shallow bowl with lightly dressed rocket and pea shoots piled high, alongside ‘full English’ style mushrooms and tomatoes, or a slice of thick bacon.

The image shows toast with sliced avocado, poached eggs, and mixed greens on a white plate.
logo for Not Entirely Average

Why You’ll Love This Recipe

·         Visually Appealing Dish – vibrant colors and contrasting textures, for those restaurant-worthy breakfasts.
·         Best of Both Worlds – balance of indulgence and nutrition, making it an ideal choice for avocado toast lovers.
·         High-End Flavor Profile with Relaxed Ingredients – with hints of buttery, creamy, and zesty notes, appeals to just about everybody.
·         Simple but High-quality Ingredients – make it a quick and easy breakfast option for busy mornings and lazy brunches alike.

Ingredients for Eggs on Toast with Avocado

Overhead view of eggs, avocado, butter, arugula, olive oil, croissants, micro greens, sea salt, and a lemon arranged on a white surface.
  • Croissants – Choose buttery and flaky croissants for the perfect base.
  • Butter – For a rich and savory flavor, always opt for high-quality salted butter. Your discerning taste will appreciate the difference.
  • Avocado – Select ripe avocados for a smooth and creamy texture.
  • Poached eggs – The key to the perfect runny yolk is using high-quality fresh eggs. Don’t compromise on freshness for the best results.
  • Arugula (rocket) and black-eyed pea shoots – These fresh, vibrant greens add a peppery bite to the dish. Use available microgreens relevant to where you live. Black-eyed pea shoots are generally only available in the southern states.
  • Sea salt – Enhance the greens with a sprinkle of sea salt.
  • Fresh lemon juice – Use freshly squeezed lemon juice on the greens.
  • Olive oil – Opt for extra virgin olive oil for a fruity and rich flavor.
a

See recipe card below for a full list of ingredients and measurements.


Two croissants on a white surface with scattered arugula leaves. A dish of butter and a dish of yellow liquid in the background.

Substitutions and Variations

  • If you are not keen on poached eggs, by all means change it up. Scrambled eggs, egg whites, and soft-boiled eggs all work well in this dish and make for a delicious breakfast – eat what resonates with you and your eaters. 
  • This method works with bread slices, too, but breads with a sweeter finish than say wheat or sourdough. Think croissant bread and Challah.
  • Chef Alléno finishes his croasts with freshly shaved Parmesan cheese, but feel free to add soft Danish feta, chili flakes, or a pinch of salt, preferably smoked salt.
a

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!


A glass bowl filled with a mixture of fresh green and purple leafy microgreens.

Step By Step Instructions

For best results with this recipe, it’s recommended to poach the eggs a few minutes ahead. To achieve runny egg yolks, remove the pot of water from the heat immediately after adding the eggs. The eggs will continue to cook at a slower pace off the heat, allowing you time to prepare the rest of the recipe. If firmer yolks are preferred, you can return the pot to the heat for 1 to 2 minutes as needed.

1. Sliced croissants with a rolling pin.
2. Melted butter in a pan.
3. Croissants frying in butter.
4. Finished croissant French toast in a pan.

Step 1. Flatten the croissant(s) with a rolling pin. They will spring back a bit, and that’s okay; no need to mow ’em down.

Step 2. In a pan, melt 2 tablespoons of butter. I recommend salted butter in this dish, however unsalted is totally fine, too. Once the butter has foamed, allow those white milk solids to toast resulting in a beurre noissette or brown butter.

Step 3. Lightly griddle the croissant(s) on both sides over medium-low heat until golden.

Step 4. Remove the pan from the heat but leave the croissant(s) so they keep moderately warm.

1. Mixed greens in a bowl alongside eggs on toast with avocado.
2. A hand squeezing lemon juice.
3. Pouring dressing.
4. Tossing the greens with hands.

Step 5. To a bowl, add the amount of rocket and microgreens your heart tells you, about a half cup per toast but do more or less if you like.

Step 6. To the greens, add a pinch of sea salt and a squeeze of fresh lemon.

Step 7. Add 2 teaspoons of olive oil (per toast) remembering this salad is best when it is ‘lightly dressed.’

Step 8. Use your hands to massage the greens ensuring all the leaves are coated.

A 4-step collage: squeezing lime over avocado chunks, mashed avocado on a croissant, poached eggs added, topped with leafy greens. Steps numbered 9, 10, 11, and 12.

Step 9. Scoop the flesh of an avocado into a bowl and give it a squeeze of lemon and a pinch of sea salt. Estimate 1/2 avocado per toast if the fruit is large, and 1 avocado per toast if you can get your hands on the baby avocados. Mash.

Step 10. Place a croissant into a shallow bowl and top with avocado.

Step 11. Add 1 to 2 poached eggs atop the mashed avocado, followed by the salad.

Step 12. Serve immediately with fresh Parmesan, chili oil, or as is.

A plated dish with a slice of toast topped with mashed avocado, a poached egg with runny yolk, and a side of fresh mixed greens.

How to Serve Eggs on Toast

Occasions

  • Leisurely Weekend Brunch
  • Breakfast Gatherings
  • Post-Workout Fuel
  • Celebratory Brunch such as a Shower
  • Breakfast for Dinner

Pairings

If this egg on toast recipe will be offered for a brunch or shower, consider pairing with a libation.

  • Wine – A crisp and refreshing Sauvignon Blanc complements the vibrant flavors of avocado and eggs.
  • Beer – A light and citrusy wheat beer balances the richness of the dish.
  • Cocktail – A classic mimosa with its bubbly citrus notes is a delightful brunch pairing.

Make Ahead and Storage

Parts of this recipe may be prepped in advance. The majority, however, is best assembled and enjoyed fresh and the day it’s made. A bit of prep you can do ahead:

  • Flatten the croissants and wrap in plastic film until ready to assemble.
  • Combine the arugula and microgreens in a bowl, but do NOT add salt, lemon or oil until ready to assemble.
  • Mash your avocado and scoop it into a small container and INCLUDE the pit. The avocado pit will ensure the mashed avocado stays green.

Jenny’s Pro Tips

  • Begin with a room temperature large egg or eggs as they will cook more quickly and evenly than an egg straight from your refrigerator.
  • Smoked sea salt is a game changer in recipes like this one where subtlety makes a difference in flavor.

Recipe FAQs

Can I use whole grain bread instead of a croissant?

Yes, whole grain or other breads may be substituted for the croissant.

Can I use a different type of egg preparation, such as a scrambled or fried egg?

Yes, use the method of egg preparation that resonates with you and your eaters.

How can I perfectly poach eggs for this recipe?

Add 1 tablespoon of white vinegar to the boiling water to help the whites of the eggs set properly. Crack the egg(s) into a sieve and allow the watery white to drain leaving you with just the firmer white and the yolk. Shimmy into a bowl before transferring to the hot water.

a

After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.

A close-up of a dish featuring poached eggs, mashed avocado, and greens on a slice of bread, with egg yolk running over the ingredients.

Eggs on Toast with Avocado and Rocket Salad

Jenny DeRemer
Savor poached Eggs on Toast with Avocado crowned with rocket and pea shoots, a luxe, any day-of-the-week breakfast ready in just 15 minutes!
No ratings yet
Servings: 2 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine French, Southern
Servings 2 servings
Calories 176 kcal

Equipment

Ingredients
 

For the Poached Eggs

  • 4 fresh eggs poached
  • 1 tablespoon distilled white vinegar add to poaching liquid

For the Avocado "Croast"

  • 2 fresh croissants
  • 2 tablespoons butter salted
  • 1 large (or 2 baby) avocados
  • 1 cup arugula (rocket) may do more or less depending on preference
  • 1/2 cup microgreens may do more or less depending on preference
  • pinch sea salt
  • squeeze lemon juice fresh
  • 1 tablespoon olive oil

Instructions
 

Poach Eggs

  • Poach the eggs a few minutes ahead. To achieve runny egg yolks, remove the pot of water from the heat immediately after adding the eggs. The eggs will continue to cook at a slower pace off the heat. If firmer yolks are preferred, you can return the pot to the heat for 1 to 2 minutes as needed.
    4 fresh eggs, 1 tablespoon distilled white vinegar

Prepare the Avocado "Croast"

  • Flatten the croissants with a rolling pin or a wide spatula. In a large skillet melt 2 tablespoons of butter. Allow butter to foam and the resulting milk solids to toast. Once you achieve beurre noisette or brown butter, griddle the croissants on both sides over medium-low heat, about 2 minutes per side. Remove the skillet from the heat but leave croissants in place.
    2 fresh croissants, 2 tablespoons butter
  • Add the rocket and microgreens to a bowl. Toss in a pinch of sea salt followed by a squeeze of lemon and olive oil. Massage with your hands until the leaves are well coated. Set aside.
    1 cup arugula (rocket), 1/2 cup microgreens, pinch sea salt, squeeze lemon juice, 1 tablespoon olive oil
  • Scoop the flesh of an avocado into a bowl and give it a squeeze of lemon and a pinch of sea salt. Mash.
    1 large (or 2 baby) avocados, pinch sea salt, squeeze lemon juice
  • Place each croissant in its own shallow bowl. Top with mashed avocado and two poached eggs each. Lastly, divide the rocket salad between the two. Enjoy the vibrant flavors alone or top with Parmesan or chili oil and enjoy.

Notes

Make Ahead – This recipe is best enjoyed fresh immediately following assembly. Segments of the recipe may be prepped in advance:
  • Wrap flattened croissants in plastic film until ready to assemble.
  • Combine the arugula and microgreens in a bowl, but do NOT add salt, lemon or oil until ready to assemble.
  • Mash your avocado and scoop it into a small container and INCLUDE the pit. The avocado pit will ensure the mashed avocado stays green.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1servingCalories: 176kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 38mgSodium: 100mgPotassium: 53mgFiber: 0.4gSugar: 0.4gVitamin A: 619IUVitamin C: 2mgCalcium: 24mgIron: 0.3mg
Did you love this recipe?Leave a comment and Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating