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Poached Eggs & Smashed Avocado on Toast

Poached Eggs & Smashed Avocado on toast is one of my favourite breakfast / brunch recipes. It's very healthy, hearty and easy to make. Taking just 10 minutes.
Prep Time8 mins
Cook Time2 mins
Course: Breakfast, Brunch
Cuisine: American, British, Mexican
Keyword: Poached Eggs, Smashed Avocado, Toast
Servings: 2 People
Calories: 380kcal


  • Mixing Bowl
  • Medium Pot


  • 4 Eggs
  • 2 Slices Good Quality Bread wholegrain
  • 1 tbp White wine vinegar
  • 1 Avocado
  • ¼ Red onion
  • ½ Tomato
  • ¼ Lime
  • Sea Salt


  • Cut into the avocado and around the seed lengthways. Twist the avocado open. With a spoon scoop out and dispose of the seed. Squeeze the avocado into a mixing bowl (If the small circle stalk end has fallen into the mixture, scoop it out with a spoon)
  • Dice half a red onion and add to the mixing bowl. Cut the tomato into quarters. Next cut off the tomato flesh and dispose of the flesh. Now dice the tomato skin and add to the mixing bowl. Add lime juice and sea salt. Smash together the avocado, taste and check for seasoning. Then place to the side
  • Bring a pot of water to a simmer. Add a dash of vinegar and stir the water to create a gentle whirlpool. Crack the eggs inside. Cook for 2 minutes, until the whites have set. Lift out the eggs using a slotted spoon and place onto kitchen paper. Meanwhile toast the bread.
  • Place a piece of toast on the plate, followed by half the smashed avocado and two poached eggs. Sprinkle over a little sea salt and serve.


Optional garnishes: Chives & Pea shoots.
Carbohydrates: 21g per portion