Poached egg and avocado on toast
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Serves:     people
Notes from Anna

A tasty, healthy weekend breakfast or light lunch rich in protein, healthy fats, vitamins and iron. Just as wholesome and delicious without the egg for a quick weekday breakfast.

Make sure you use the freshest eggs possible for poaching.



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  1. Peel and slice the avocado. Mash with the lime juice and olive oil, and season with a little salt and a generous grinding of black pepper. Set aside
  2. Take a deep pan, add about 10-12 centimetres of water and heat until there are steadily breaking bubbles on the surface, somewhere between simmering and boiling. Add a splash of wine vinegar and swirl the water around with a spoon to create a vortex.
  3. Break one egg at a time into a ramekin and pour slowly into the water. Try to keep the lip of the ramekin close to the water to stop the egg dispersing. The eggs will float to the top when the white is set. Lift the eggs out with a slotted spoon and place them on to kitchen paper to absorb the excess water.
  4. Toast the bread. Divide the avocado between the two slices of toast and top with the poached eggs. Serve immediately.

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