It doesn't get more classic than avocado on toast with a poached egg for brunch. We used sourdough in our recipe, but you can use any bread you like! A seeded wholemeal would work particularly well.
If you're not feeling confident enough in your poaching technique, then try frying the egg instead.
If you don't have a lemon to hand, then a lime works just as well here too!
Heat a pan of lightly salted water to a simmer. Crack one of the eggs into a cup, then make a whirlpool with a spoon in the water and carefully tip the egg into the water. Repeat with a second egg. Cook each egg for 3-4min until white is barely set. Remove eggs with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs, bringing water back up to a simmer.
Step 2
Meanwhile, halve and de-stone avocados. In a large bowl, roughly mash avocados, lemon juice and chilli. Season to taste.
Step 3
Spread avocado mixture over the sourdough, top each serving with an egg and serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
