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Serves
US | Metric
Ingredients
  • 2 Slices of Sourdough, toasted to your liking
  • 1 Avocado
  • 2 tsps Salt
  • 1 tsp Black Pepper
  • 1 tbsp Chilli Oil
  • 4 Eggs
  • 1 tbsp White Wine Vinegar
  • Butter, for your toast
  • 1 tsp Extra Virgin Olive Oil
Poached Eggs & Avocado Sourdough Poached Eggs & Avocado Sourdough

Poached Eggs & Avocado Sourdough

This is one of my favourite brunches! I know some people struggle with poaching eggs so here is a few tips on how to get the perfect poach!

Prep 5 minutes
Total 15 minutes
  1. Begin by setting a small saucepan of water onto a medium heat to boil.
  2. Butter your toasted sourdough slices and set on a plate.
  3. Halve the avocado and take out the stone with a spoon - much safer than a knife!
  4. Scoop out the flesh of the avocado and place in a bowl along with 1 tsp of salt, pepper and the extra virgin olive oil. Mash together with a fork until everything is combined (I like mine still fairly chunky)
  5. Spread onto each piece of toast.
  6. Now the water in the saucepan should be boiling - if its boiling fiercely turn down the heat; you want this on a gentle simmer. Add in the vinegar and salt and with a spoon, begin to swirl the water so it creates a whirlpool effect. The vinegar will help the egg white cling to the yolk once cracked into the water, the salt will help season slightly.
  7. Gently crack the eggs into the water as close to the water as you can - the closer to the water the more chance the egg whites and yolks will stay together creating that lovely pouch-like shape. Allow to cook for 3-4mins depending on how well you would like your eggs cooked (this is for super runny yolks!)
  8. Carefully remove each egg individually with a slotted spoon and place on a couple of pieces of kitchen roll to drain the excess water. Place two eggs on top of each slice of the avocado toast. Drizzle with the chilli oil and enjoy!
Poached Eggs & Avocado Sourdough Poached Eggs & Avocado Sourdough

Poached Eggs & Avocado Sourdough

This is one of my favourite brunches! I know some people struggle with poaching eggs so here is a few tips on how to get the perfect poach!

favorite
print
like
Prep 5 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 2 Slices of Sourdough, toasted to your liking
  • 1 Avocado
  • 2 tsps Salt
  • 1 tsp Black Pepper
  • 1 tbsp Chilli Oil
  • 4 Eggs
  • 1 tbsp White Wine Vinegar
  • Butter, for your toast
  • 1 tsp Extra Virgin Olive Oil

  1. Begin by setting a small saucepan of water onto a medium heat to boil.
  2. Butter your toasted sourdough slices and set on a plate.
  3. Halve the avocado and take out the stone with a spoon - much safer than a knife!
  4. Scoop out the flesh of the avocado and place in a bowl along with 1 tsp of salt, pepper and the extra virgin olive oil. Mash together with a fork until everything is combined (I like mine still fairly chunky)
  5. Spread onto each piece of toast.
  6. Now the water in the saucepan should be boiling - if its boiling fiercely turn down the heat; you want this on a gentle simmer. Add in the vinegar and salt and with a spoon, begin to swirl the water so it creates a whirlpool effect. The vinegar will help the egg white cling to the yolk once cracked into the water, the salt will help season slightly.
  7. Gently crack the eggs into the water as close to the water as you can - the closer to the water the more chance the egg whites and yolks will stay together creating that lovely pouch-like shape. Allow to cook for 3-4mins depending on how well you would like your eggs cooked (this is for super runny yolks!)
  8. Carefully remove each egg individually with a slotted spoon and place on a couple of pieces of kitchen roll to drain the excess water. Place two eggs on top of each slice of the avocado toast. Drizzle with the chilli oil and enjoy!