Avocado and Poached Egg on Toast

Breakfast

Avocado and Poached Egg on Toast

by
Recipe from Subhani Selvendran

You cannot get lighter sponge cake than this and once this is topped with cream and summer berries – this Summer Berry Genoise will make a wonderful centre piece for any dinner party or BBQ.

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)

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

1

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
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!