Avocado and poached eggs on toasted sourdough

Bored of the same old breakfasts? If so, you should definitely include this in your repertoire as eggs and avocado always works well.

Avocado and eggs on toast

Serves: 1

Sour dough, chunkily sliced
1 whole ripe avocado
2 free range eggs
Olive oil
Salt and pepper for seasoning
Chilli flakes (optional but recommended)


Preheat a griddle until very hot. Take a slice of sour dough, drizzle a little of olive oil and rub in with your fingers, repeat on the other side. Toast on the griddle, turning once or as many times as you like until nicely line marked. Set aside/keep warm.

Make your poached eggs. I did mine in little cling film balls for ease. To do this, heat water in a large pan until nearly boiling. Take a length of cling film and place over a cup or glass. Very lightly oil with olive oil.¬†Push down gently on the cling film so that you can crack the egg into it. Once your egg is safely captured, twist the cling film so that the egg can’t leak. Repeat with the second egg. Lower into the hot water but keep hold until the egg is formed into nice balls. Regularly remove to check how they’re doing. They should still be soft but should not ‘flop’ when rested on a solid surface. Remove when satisfied with their cooking.

Meanwhile, cut your avocado in half, removing the stone. Scoop out the flesh and mash well (make sure you’re going to serve straight away as avocado turns brown relatively quickly).

Spread your avocado on top of your toast and then carefully unwrap your eggs and place on top. Season with salt, pepper and chilli flakes, drizzle with a little olive oil and then eat!