Avocado and Poached Egg on Toast

Avocado and Poached Egg on Toast

Published on 2nd March 2015 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4

You can make part of this in advance which will save you time in the morning. Some say that happiness is fresh seasonal avocado hence why not try this Avocado and Poached Egg on Toast recipe.

Equipment
Pan
Slotted Spoon

Tip
Make avocado mixture up to a day in advance and cover the surface with clingfilm – the lemon will keep it from turning brown. This breakfast recipe is full of good fats and protein, which will keep you full until lunch!

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Recipe Rating

  • (3.7 /5)
  • 3 ratings

Ingredients

  • 4 Medium eggs, the fresher the better
  • 2 ripe avocados
  • Juice 1/2 lemon
  • 1tsp chilli flakes or 1/2 red chilli, finely chopped
  • 4 slices sourdough bread, toasted (or normal bread)

Instructions

  1. Heat a pan of lightly salted water to a simmer.
  2. Crack one of the eggs into a cup, then make a whirlpool with a spoon in the water and carefully tip the egg into the water.
  3. Repeat with a second egg. Cook each egg for 3-4min until white is barely set.
  4. Remove eggs with a slotted spoon and drain on kitchen paper.
  5. Repeat with remaining eggs, bringing water back up to a simmer.
  6. Meanwhile, halve and de-stone avocados. in a large bowl
  7. Roughly mash avocados, lemon juice and chilli.
  8. Season to taste.
  9. Spread avocado mixture over the sourdough
  10. Top each serving with an egg and serve immediately

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  • 3 People Rated This Recipe

  • Average Rating

  • (3.7 / 5)
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