Avocado Toast with Poached Egg
Why this recipe works
- Good texture contrast: Crisp sourdough balances the creamy avocado and soft poached egg.
- Bright but rich: Lemon sharpens the avocado while the yolk and olive oil add richness.
- Fast breakfast: Toasting the bread while the water heats keeps the whole recipe comfortably under 15 minutes.
Get the most out of this recipe
Timing notes
- Serve straight away: Avocado toast is best assembled just before eating so the bread stays crisp and the yolk remains warm.
- Work in parallel: Toast the sourdough while the poaching water comes to a gentle simmer, then mash the avocado as the egg cooks.
Ingredient notes
- Use ripe avocado: The avocado should yield slightly when pressed; underripe avocado will not mash smoothly and can taste grassy.
- Adjust the citrus: Add lemon juice to taste: enough to lift the avocado without making it sharp.
Adjust the heat
- For less heat: Use fewer chilli flakes or replace them with smoked paprika for warmth without much spice.
- For more heat: Add extra chilli flakes at the end so the heat stays lively and easy to control.
Texture tips
- Keep the yolk soft: Poach gently and remove the egg as soon as the white is set if you want a runny centre.
- Drain the egg briefly: Let the poached egg drain on the slotted spoon before placing it on the toast to avoid watering down the avocado.
Equipment you'll need
Ingredients
Instructions
- Fill a saucepan with water and bring it to a gentle simmer over medium heat, aiming for small bubbles rather than a rolling boil. Toast the sourdough until golden and crisp.
- Halve the avocado, remove the stone, and scoop the flesh into a mixing bowl. Squeeze in lemon juice to taste, then mash with a fork until chunky-smooth; season with the fine sea salt and chili flakes.
- Crack the eggs into two small cups. Swirl the simmering water with a whisk, then slide in the eggs one at a time and poach for 3 minutes for a soft, runny centre.
- Spread the smashed avocado over the toast. Lift out the eggs with a slotted spoon, let them drain briefly, then place one on each slice. Finish with a drizzle of extra virgin olive oil and a crack of black peppercorns, then serve straight away.
Recipe notes
Tips
- Keep the poaching water at a gentle simmer; if it boils hard, the whites can break up and turn ragged.
- For a neater poached egg, crack each egg into a cup first so you can slide it in smoothly.
- If you are pregnant, elderly, or immunocompromised, use eggs stamped with the British Lion mark and cook until the whites and yolks are fully set.
Substitutions
- Replace sourdough bread with whole-grain bread for a heartier toast.
- Replace chili flakes with smoked paprika for warmth without much heat.
- Replace lemon with lime for a slightly sharper citrus note.
Storage
- Best eaten immediately. If needed, keep the smashed avocado in the fridge for up to 1 day with extra lemon juice pressed over the surface to slow browning, and toast fresh bread and poach eggs to order.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Wheat
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