Avocado and Poached Egg on Toast

Avocado and Poached Egg on Toast is a lovely British meal. Whether it be for breakfast, brunch or lunch but always as the main dish. Having a soft poached egg on top of smooth avocado and toast creates a superb contrast of flavours and textures. It is filling without being heavy so ideal for those busy days. I love a bit of heat so add a few drops of chilli sauce for the extra kick. Sliced radish has been added for a colour and texture but tomatoes roasted in the oven or pan fried are alternatives.

In the ever-evolving world of culinary delights, certain dishes rise above trends to become personal favourites. Avocado and poached egg on toast is one such classic, seamlessly blending simplicity with sophistication. This dish, often seen gracing the tables of trendy cafes and home kitchens alike. Mainly as it perfectly displays the essence of modern, health-conscious dining.

Avocado toast, in its most basic form, is a slice of toast topped with mashed avocado. However, the addition of a perfectly poached egg elevates this humble meal to new heights. The creamy richness of the avocado, combined with the silky yolk of the poached egg, creates a harmonious balance of textures and flavours that is both satisfying and nourishing.

To make this delightful dish, start with a ripe avocado. Its creamy texture and mild flavour make it the perfect base. Mash the avocado with a fork, adding a pinch of salt, pepper, and a squeeze of lemon juice to enhance its natural flavour. Spread the mashed avocado generously over a slice of toasted sourdough or whole-grain bread, which provides a hearty and slightly tangy contrast to the creamy topping.

Next comes the poached egg, the pièce de résistance of this dish. Poaching eggs may seem daunting, but with a few tips, it can be mastered easily. Use fresh eggs for the best results, as their whites hold together better. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack the egg into a small bowl, create a gentle whirlpool in the water, and slide the egg in. Let it cook for about 3-4 minutes until the white is set but the yolk remains runny. Carefully lift the egg with a slotted spoon, letting any excess water drain off.

Place the poached egg atop the avocado toast and finish with a sprinkle of salt, pepper, and perhaps a dash of chilli flakes or fresh herbs for an added burst of flavour. This dish is not only a visual delight but also a nutritional powerhouse, packed with healthy fats, protein, and essential vitamins.

Perfect to enjoy anytime of the day. As a quick breakfast, a leisurely brunch, or even a light dinner. Avocado and poached egg on toast is a versatile and delectable option. Its enduring popularity is a testament to its perfect blend of taste, texture, and health benefits.

Avocado and Poached Egg on Toast

A simple recipe that is both fast to prepare and amazingly tasty. The combination is a winner every time.

4.70 from 169 votes

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Course: Breakfast, Brunch, Main Dish

Cuisine: British

Keyword: Avocado, Avocado and Poached Egg on Toast, Bread, Breakfast-Brunch, Eggs, Poach, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 People

Calories: 684kcal

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Ingredients

 

• 2 large avocados ripe
• 4 large eggs free range
• 2 tbsp white wine vinegar
• 1 tbsp hot sauce
• 1 fresh lime juiced
• 1 tsp hot sauce plus extra to serve
• 4 slices bread focaccia or similar
• 1 tbsp extra-virgin olive oil

Instructions

• Place a large pan of water over a high heat and bring to the boil.
• Once boiling, add the vinegar to the water. (it helps with the formation of the poached eggs.)
  2 tbsp white wine vinegar
• Whilst the water is boiling, cut the avocados in half. Carefully remove the stone and scoop out the flesh.
  2 large avocados
• Add the avocado flesh into a small mixing bowl and add the lime juice, pinch of salt and a little hot sauce or similar.
  1 fresh lime, 1 tsp hot sauce, 1 tbsp hot sauce
• Use the back of a fork to crush the avocado until it is the consistency you enjoy.
• Place the sliced bread into the toaster of under a grill and toast to your preference.
  4 slices bread
• The water should be boiling by now and the vinegar added. using a spoon swirl the water to create a little funnel and add the eggs to the pan.
  4 large eggs
• Allow them to poach for about 3 minutes so the white is set but the yolk still runny.
• When poached, remove from the pan using a slotted spoon and drain on kitchen paper.
• The toast should be ready so butter if needed and then add the crushed avocado to each pieces evenly spreading it out.
• Top with a poached egg on each piece of toast and season with ground pepper. You have already added salt to the avocado so test before adding any more.
• Add a little more hot sauce on the egg for additional heat and a little drizzle of olive oil.
  1 tbsp extra-virgin olive oil
• Serve immediately and enjoy.

Nutrition

Calories: 684kcal | Carbohydrates: 45g | Protein: 23g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 647mg | Potassium: 1210mg | Fiber: 16g | Sugar: 5g | Vitamin A: 849IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 5mg