Perfect Sous Vide Eggs with Avocado Toast

Perfect Sous Vide Eggs with Avocado Toast

Victoria Townsend
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Servings 4


  • Large Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 whole eggs
  • 4 slices Ciabatta or thick-cut bread
  • 4 tbsp butter room temperature
  • 1 whole avocado pitted, skin removed and thinly sliced
  • 1/2 whole lemon juiced and zested
  • Maldon sea salt seasoning
  • McCormick Sriracha Seasoning garnish
  • queso fresco crumbled for garnish
  • arugula micro greens or arugula garnish


  • Preheat your precision cooker to 147°F.
  • Carefully lower eggs into the preheated water bath. Cook for 45 minutes. Remove using a slotted spoon to a paper towel-lined plate
  • Spread butter on both sides of each slice of bread, use extra butter to grease pan. Heat a large pan on medium-high heat add extra butter and slices of bread. Toast until golden brown on each side, about 2 minutes per side.
  • Remove to a serving platter and spread avocado slices on each slice of toast. Squeeze lemon juice over the top and top with zest. Sprinkle with Maldon sea salt.
  • Crack each egg on the paper towel, I like to let the paper towel soak up any extra moisture in the egg before placing on top of the avocado. Carefully transfer sous vide egg with a slotted spoon or spatula to each toast. Season eggs with sriracha seasoning and sprinkle with crumbled queso. Garnish with micro greens and serve immediately. Enjoy!
Keyword avocado, avocado toast, eggs, sous vide, toast