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Poached Egg, Smashed Avocado and Tomato on Sourdough Recipe

Delicious and nutritious, this twist on the classic poached egg is the best of both worlds. Deep-golden yolks create that rich flavour you know and love, while smashed avocado seasoned with salt, pepper and lemon juice adds a tangy kick. Why not go all out and add a pinch of chilli for a fiery flourish?

  • Preparation time:
    10
    min(s)
  • Cooking time:
    10
    min(s)
  • Servings:
    1

What you'll need

  • ½ avocado
  • ½ lemon, sliced
  • Butter, for spreading
  • 1 salad tomato, sliced
  • Salt and cracked black pepper, to serve
  • Splash of white wine vinegar
  • 1 large free-range egg
  • 1 slice sourdough bread

How to make

  1. Start by mashing up the avocado. Make cuts in the inside of the avocado flesh in a crosshatch pattern. Use a spoon to scoop out the avocado insides and add to a bowl. Mash with a fork then season with salt, pepper and a squeeze of lemon juice.
  2. Poach the egg. Half-fill a large saucepan with salted water and white wine vinegar and heat over medium heat. Once the water starts to boil, bring to a light simmer. Swirl the water to create a gentle whirlpool before slowly sliding in the egg. Cook for around 3 to 4 minutes, or until the white is cooked through. Remove the egg from the water and place on kitchen roll to absorb excess water. Why not check out our in-depth guide to creating the perfect poached egg?
  3. Toast the bread and spread with a layer of butter. Top with the smashed avocado, sliced tomato and poached egg.
  4. Season with salt and pepper to serve.