Bread British Eggs Lime Poach Vegetables Vegetarian

Avocado and Poached Egg on Toast

Avocado and Poached Egg on Toast Recipe
Written by Guest User

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 Recipe

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, Vegetables, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 People
Calories: 686kcal



  • 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.)
  • Whilst the water is boiling, cut the avocados in half. Carefully remove the stone and scoop out the flesh.
  • Add the avocado flesh into a small mixing bowl and add the lime juice, pinch of salt and a little 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.
  • 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.
  • 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.
  • Serve immediately and enjoy.


Sodium: 482mg | Calcium: 156mg | Vitamin C: 25mg | Vitamin A: 839IU | Sugar: 5g | Fiber: 16g | Potassium: 1243mg | Cholesterol: 372mg | Calories: 686kcal | Trans Fat: 1g | Monounsaturated Fat: 29g | Polyunsaturated Fat: 7g | Saturated Fat: 9g | Fat: 49g | Protein: 23g | Carbohydrates: 45g | Iron: 5mg

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