Avocado and Poached Egg
This dish brings together creamy smashed avocado and a delicately poached egg atop a slice of golden toasted bread. Finished with a sprinkle of ground black pepper and served alongside a simple mini salad, it’s a fresh and balanced meal. Ideal for brunch, light lunch, or even a comforting dinner.
This dish brings together creamy smashed avocado and a delicately poached egg atop a slice of golden toasted bread. Finished with a sprinkle of ground black pepper and served alongside a simple mini salad, it’s a fresh and balanced meal. Ideal for brunch, light lunch, or even a comforting dinner.
Servings 2 People
Ingredients
- 2 medium ripe avocados
- 2 large eggs
- 2 slices bread sourdough, wholegrain, or your choice
- ½ large lemon juice only
- salt to taste
- ground black pepper to taste
- salad greens e.g. rocket, baby spinach, watercress
- 1 tsp olive oil for salad
Instructions
- Cut the avocados in half, remove the stones, and scoop the flesh into a bowl. Add a pinch of salt and the lemon juice. Mash with a fork until mostly smooth, leaving some texture.2 medium ripe avocados, salt, ½ large lemon
- While prepping the avocado, toast the bread slices to your desired crispness.2 slices bread
- Fill a saucepan with water and bring it to a gentle simmer. Crack one egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the centre. Poach for about 3 minutes for a runny yolk. Repeat for the second egg.2 large eggs
- Spread the mashed avocado generously over the toasted bread. Carefully place one poached egg on top of each slice. Season with ground black pepper.ground black pepper
- Lightly dress your salad greens with olive oil and an optional sprinkle of salt. Add to the side of the plate, with extras like cherry tomatoes or cucumber if desired.salad greens, 1 tsp olive oil
Notes
Serving Suggestion:
Serve immediately while the toast is warm and the yolk is still soft. Enjoy with fresh juice, coffee, or a pot of herbal tea.