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.

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.

4.69 from 157 votes

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Course: Breakfast, Brunch, Main Dish

Cuisine: British

Keyword: Avocado, 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