Smashed Avocado and Poached Egg on Sourdough
This classic brunch dish appears on café menus up and down the country, and for good reason. Perfectly poached eggs on top of creamy avocado make it feel both indulgent and healthy at the same time.
Avocados are easy to find, but timing is key - eat them when they’re perfectly ripe, as they can quickly turn brown if left too long.
2 Servings 15 Minutes
Ingredients
- Sourdough - 2 slice
- Butter - 25 grams
- Eggs - 2
- Black Pepper - 1/2 tsp
- Lime Juice - 1 tbsp
- Salt - 1/2 tsp
- Avocado - 1
Method
- Start by toasting two slices of sourdough to your liking
- While the bread is toasting, cut the avocado in half, remove the stone, and scoop the flesh into a bowl. Mash it roughly with a fork, leaving it slightly chunky. Add a squeeze of lemon juice, a pinch of salt and black pepper. Stir well and set aside
- Bring a small saucepan of water to a gentle simmer. Once the water is simmering, gently swirl the water with a spoon and carefully slide the egg into the centre. Poach for 3–4 minutes for a soft, runny yolk (cook longer if you prefer the yolk more set). Remove the eggs with a slotted spoon and place on a piece of kitchen paper to drain.
- Once the sourdough toast is ready, spread with butter and top with a generous amount of the smashed avocado. Gently place the poached eggs over the avocado. Season with a pinch of salt and black pepper, and add optional chilli flakes