Avocado Toast with Poached Eggs

A simple, fresh and flavourful toast. Creamy avocado, crispy bread and a perfectly poached egg with an irresistible runny yolk.

Ingredients — Serves 2

• 2 eggs

• 2 slices of rustic or wholemeal bread

• 1 ripe avocado

• 1 tablespoon lemon juice

• Salt and black pepper

• Extra virgin olive oil

• Chives, seeds or microgreens (optional)

Method

1. Toast the bread until golden and crispy.

2. Cut the avocado in half, remove the stone and mash the flesh with a fork.

3. Add a little lemon juice, a pinch of salt and a drizzle of olive oil. Mix well and spread over the toast.

4. To poach the eggs, heat water in a saucepan until it is just below boiling point, without letting it bubble vigorously.

5. Crack each egg into a small cup. Gently stir the water to create a small whirlpool, then carefully slide the egg into the centre.

6. Cook for approximately 3 minutes, until the egg white is set and the yolk remains soft and creamy.

7. Remove the egg with a slotted spoon, drain well and place it on top of the avocado toast.

8. Finish with freshly ground black pepper, a drizzle of olive oil and, if desired, chives or seeds.

💡 Tip

Use very fresh eggs for poaching: the egg white will hold together more neatly around the yolk, giving you a beautifully shaped poached egg.

Time: 15 min · Difficulty: Easy · Servings: 2