Pesto avocado toast with a poached egg, cucumbers & furikake

This pesto avocado toast with a poached egg is such a delicious way to start the day!

The Deets

I really get such satisfaction from a perfectly ripe avocado: This is a pesto avocado toast with a poached egg, cucumbers and spicy everything furikake seasoning. Furikake is a versatile Japanese seasoning typically sprinkled over rice, vegetables, and fish, but it can be used in a variety of dishes. It usually consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt. This toast is so flavorful and perfect for a weekend morning! Poached eggs may be intimidating, but they’re so easy to make. You’ll boil some water and add vinegar and gently place your eggs in (more instructions below!). Once your eggs are done it’s time to assemble the toast! The addition of furikake adds an extra layer of flavor this already delicious toast. This combination is perfect for a leisurely weekend morning, making it the ideal breakfast or brunch option. So, indulge in the creamy goodness of a perfectly ripe avocado, complemented by the freshness of cucumbers, the savory taste of pesto, and the zesty kick of the spicy everything furikake seasoning! If you enjoyed this toast be sure to check out my other recipes! Happy brunching!!

Pesto avocado toast with a poached egg, cucumbers & furikake

Print Recipe


  • Bread of choice
  • 1/2 avocado
  • Persian cucumbers
  • Holy Tshili Spicy everything furikake seasoning
  • Pesto (homemade or store-bought) pesto recipe below
  • Olive oil
  • Egg
  • Parsley for topping

For the pesto:

  • 3/4 cup basil leaves
  • 3/4 cup Olive oil
  • 2 cloves garlic
  • 1/2 cup parm cheese
  • Salt/pepper
  • 1/4 cup pine nuts


  • If you are making your pesto, in a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
  • Let a pot of water come to a rolling boil. Using a spoon, stir the water until it begins to swirl, and crack your egg. Let the water come back to a boil and keep the water in a swirl as the egg cooks, 2-3 min. Remove with a slotted spoon.
  • With a veggie peeler, slice cucumber and then slice avocado.
  • Coat bread in olive oil and cook for 2-3 min per side. Add pesto, sliced avocado, cucumber ribbons and poached egg. Top with the spicy everything seasoning. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.