Poached Eggs with Avocado on Sourdough
Eggs on sourdough is the breakfast to slow down for on a Saturday. Keep the water at a gentle simmer rather than a rolling boil so the whites set without breaking up, and mash the avocado straight onto the warm toast with a squeeze of lemon. A few chilli flakes on top if you want a bit of heat.
Ingredients
Makes 4 servings
- 8 eggs
- 320g Avocado
- 320g Sourdough bread
- 40ml Lemon juice
- 4g Chilli flakes
- Salt, to taste
- Black pepper, to taste
Method
- Bring a deep pan of water to a gentle simmer with a splash of vinegar. Toast sourdough.
- Mash avocado with lemon juice, salt, and chilli flakes on the toast.
- Crack each egg into a small cup and slide gently into simmering water. Poach 3–4 minutes until whites are set and yolks are still runny.
- Lift eggs out with a slotted spoon, drain on paper towel, place on avocado toast, season to taste and serve.
Nutrition
Per serving: 487 kcal · 22.1g protein · 51.3g carbs · 22.9g fat