Skip to content Skip to navigation
Just a heads up: we're taking a quick maintenance break! Our site's offline Saturday evening to Sunday. Thanks for bearing with us!

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

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.