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Poached Eggs with Avocado on Sourdough

  • 20m
  • Easy
  • Portions: 2
  • 10 Ingredients

This super simple recipe is great for a special weekend breakfast or for lunch if you’re at home and are looking for something delicious, quick and easy. Swap out the eggs and top with grilled tomatoes or mushrooms for a vegan version if you like!

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    337 kcal
  • Protein
    13 g
  • Carbohydrate
    28 g
  • Fat
    20 g
  • Energy
    337kcal
  • Protein
    13g
  • Sodium
    494mg
  • Carbohydrate
    28g
  • of which: sugars
    3g
  • Fibre
    8g
  • Fat
    20g
  • of which: saturates
    4g

Ingredients

Portions: 2
  • 2 slices of sourdough, toasted
  • 1 avocado
  • 1 tsp lemon juice
  • 2 tbsp Wunda Original
  • pinch of chili flakes
  • pinch of salt
  • pinch of pepper
  • 1 tbsp white wine or cider vinegar
  • 2 eggs, cracked into separate ramekins or small glasses
  • small handful of chives, chopped

Steps

1. MASH

5m

Remove the avocado flesh and mash in a bowl. Stir in the lemon juice, Wunda, and chilli flakes, salt and pepper to taste. Set aside.

2. POACH

3m

Bring a tall pot of water to a bubbling simmer and add the white wine vinegar. Swirl the handle of a wooden spoon in the middle of the water to create a small, gentle whirlpool. Quickly and carefully pour the first egg into the centre of whirlpool; the whirlpool will help to encase the yolk with the whites. Once the first egg has dropped towards to the bottom of the pan, then second egg can be added so long as there’s still a whirlpool, otherwise you may need to cook each egg one at a time. Let the eggs cook for 3 minutes each and then remove to a piece of kitchen towel with a slotted spoon.

3. TOAST

2m

Toast the sourdough and cover each of the slices with the avocado. Top each slice with a poached egg and serve sprinkled with chives.