A comforting breakfast that feels both light and indulgent, poached egg & spiced avocado toast brings together creamy avocado, warm sourdough, and soft poached eggs. The mix of lemon, cumin, and chilli gives a gentle kick, while the runny yolk adds richness. A balanced, energising meal perfect for mornings or lazy brunches.
Fill a saucepan with about 1 litre of water and bring to a gentle simmer. Add 1 teaspoon of white vinegar; it helps the egg whites firm up and stay together. Avoid boiling bubbles, as they can tear the egg while cooking.
Description - Step 2
Poach the Eggs
Crack one egg into a small bowl. Stir the simmering water to form a light whirlpool, then slide the egg into the centre. Let it cook undisturbed for about 3–4 minutes for a soft yolk. Lift carefully with a slotted spoon and drain on a paper towel. Repeat with the second egg.
Description - Step 3
Prepare the Spiced Avocado Mash
Cut the avocado in half, remove the seed, and scoop the flesh into a bowl. Mash gently with a fork, keeping it slightly chunky. Add olive oil, lemon juice, chilli flakes, cumin, black pepper, and salt. Mix well for a smooth yet textured spread with bright flavour.
Description - Step 4
Toast the Bread
Place the bread slices in a toaster or on a hot skillet. Toast until golden and crisp on both sides. For added aroma, brush with a few drops of olive oil before toasting.
Description - Step 5
Assemble the Toast
Spread a thick layer of spiced avocado mash evenly over each toasted slice. Gently place a warm poached egg on top of each toast, letting the yolk rest neatly at the centre.
Description - Step 6
Finish and Serve
Sprinkle crushed black pepper and fresh coriander or parsley. Drizzle a few drops of olive oil or add microgreens for freshness. Serve immediately while the toast is crisp and the yolk is soft.
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American
Easy
Main Course
