Want to start the day right? Follow this easy recipe...
Serves: 1 hungry adult
Cooks in: 5 minutes
Salt & Pepper Vinegar
Make sure you use ripe avocados
You should be able to gently squeeze your thumb into the avocado.
Properly toast your bread
This might sound obvious, but toasting your bread properly makes for perfect avocado on toast. Rye bread can take quite a while to toast, so put it down for two toast cycles.
If you’re using sourdough, heat a griddle pan, brush your sourdough with a little oil and char on both sides until marked.
Choose your toppings to work with the toast
If you’re mixing avocado with tomato, chilli and coriander, sourdough or rye works really well.
Smoked salmon, think seeded bagels.
For bacon or chorizo, try wholemeal or even cornbread.
Our Top Tip
Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.
Bring a large pan of water to a boil, then reduce to low
Crack the egg and transfer to a small ramekin or bowl
Add one tablespoon of vinegar to the pan and stir to create a vortex.
Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes
While the eggs are cooking toast the bread and smash the avocado, adding which ever toppings you fancy. Gently mash together in a small bowl.
Once the egg is done, use a slotted spoon to remove the poached egg
For toppings, we love toasted pine nuts (be careful not to burn them) and Feta