This is not a polite breakfast. This is not some sad, token slice of avocado slapped on cardboard bread with a half-hearted egg dumped on top. This is rich. Silky. Loud. A power move disguised as breakfast. You’re taking thick-cut sourdough, toasting it to golden, rustling perfection, smashing buttery ripe avocado with lemon and sea salt, then crowning it with perfectly poached eggs that explode like golden lava when pierced. Finished with chilli flakes and a drizzle of oil — because bland breakfasts are a crime.
This is the kind of dish that shuts people up mid-bite. The crunch of the toast, the richness of the yolk, the creamy avocado laced with lemon and cracked pepper — every element has a job. No filler. No fluff. Just balance and boldness.
It’s a dish that only takes ten minutes, but when you do it properly — when every detail is dialled in — it feels like luxury. Like a late brunch in a tucked-away café that knows what it’s doing. This is how you start the day with teeth.
INGREDIENTS
(Serves 2)
2 thick slices of good-quality sourdough 2 large fresh eggs 1 ripe avocado 1 teaspoon lemon juice Sea salt, to taste Freshly cracked black pepper, to taste Chilli flakes, to finish Extra virgin olive oil, for drizzling 1 tablespoon white vinegar (for poaching water)
EQUIPMENT NEEDED
Toaster or griddle pan Small saucepan (for poaching) Slotted spoon Mixing bowl Fork or potato masher Paper towels Serving plates
STEP-BY-STEP METHOD
1. Toast the bread
Start with proper bread. Not floppy supermarket slices. Real sourdough. Something with structure and chew. Slice it thick — at least 1.5cm. Toast until the edges go golden and the centre crisps up but still has bite. A toaster works. A hot dry pan works better. Get some colour on it.
Once toasted, set the slices aside on warm plates. You want them ready for the toppings — no time to mess about once the eggs are cooked.
2. Heat your poaching water
Fill a small saucepan with water and bring it to a gentle simmer. You’re not boiling here. You want movement in the water, not chaos. Add a splash of white vinegar — about a tablespoon. This helps the egg whites coagulate quickly, wrapping the yolks in that classic teardrop shape.
3. Prep your eggs
Crack each egg into a small cup or ramekin. This gives you control when adding them to the water. Fresh eggs are essential — older eggs spread out and look like ghosts. The yolk should sit proud and high. If it doesn’t, bin it and grab another.
4. Poach the eggs
Once the water is gently simmering, use a spoon to swirl it into a vortex. This helps wrap the white around the yolk.
Lower one egg into the centre of the swirl. Then wait. Don’t touch it. Give it exactly 3 minutes — set a timer. The white will set while the yolk stays rich and runny.
Lift it out with a slotted spoon and rest on kitchen paper to drain. Repeat with the second egg. Poach them separately if you’re not confident — better one perfect than two tangled messes.
5. Smash the avocado
In a bowl, scoop out the flesh of a ripe avocado. It should yield slightly to pressure — no rock-hard underripe nonsense. Add a good squeeze of lemon juice, a pinch of flaky sea salt, and a few turns of black pepper.
Now mash. Not too smooth — you want texture. Fork marks. Chunks. It should look rustic and intentional, not like baby food. Taste and adjust the seasoning. A touch more lemon? Go for it. This is your base layer — make it sing.
6. Build the toast
Spread the smashed avocado generously across the toasted sourdough. Don’t be stingy. Cover edge to edge. Let it pile up a little in the centre. Texture is your friend here.
Now crown each slice with a poached egg. Gently place it — don’t plonk. That yolk is precious.
7. Finish strong
Sprinkle over a pinch of chilli flakes for heat and edge. Then drizzle with high-quality extra virgin olive oil. Don’t overdo it — just enough to glisten and add richness.
Now stand back. Admire the contrast. Crisp toast, green avocado, golden egg, red chilli. Then crack that yolk and let it flood. That’s breakfast done properly.
SERVING TIPS
Serve immediately, while the toast is hot and the yolk is still runny. Don’t wait. This dish waits for no one. Pair with black coffee or a sharp green juice to cut the richness. Want to elevate? Add a few pickled red onions, a crumble of feta, or even a strip of crispy bacon if you’re bending the rules.
CHEF’S NOTES
The toast:
Good bread is everything. Sourdough gives chew, tang, and holds up under pressure. A seeded rye or thick-cut wholegrain also works. Just don’t go soft. You need structure to handle the toppings.
The avocado:
Use ripe, not overripe. If it’s too soft and starting to brown, bin it. Add lemon to preserve colour and cut through the richness. Want extra zing? Add a teaspoon of finely chopped fresh herbs like coriander or chives.
The eggs:
Freshness is non-negotiable. The older the egg, the more it spreads. If in doubt, crack it into a sieve to remove excess watery whites before poaching. Three minutes is the sweet spot for runny yolks. If you like them firmer, go to four.
The finish:
Chilli flakes add heat, but use restraint — you want sparkle, not fire. Olive oil adds richness, but only if it’s good quality. Sharp, peppery oil brings it home.
Make it your own:
Swap lemon for lime for a twist. Add grilled tomatoes or roasted mushrooms on the side. Or go all out with truffle oil and shaved parmesan for a proper indulgent brunch.
Meal prep tip:
Avocado mash can be made an hour ahead if you cover it with cling film directly touching the surface. Eggs can be poached ahead and reheated in warm water for 30 seconds before serving.
FINAL THOUGHT
This is how you take a simple concept and elevate it through detail. Every part of this dish is intentional. The toast has crunch. The avocado brings cream and tang. The egg adds richness and theatre. And when it all comes together, it’s not just breakfast. It’s a statement.
Once you’ve nailed this, you’ll never look at a café brunch menu the same way again. Why pay fifteen quid when you can do it better at home — with more attitude and flavour to boot?
HEALTH STATS (per serving)
Energy: around 1800kJ (approx. 430kcal)
Fat: 28g
Saturates: 5g
Sugars: 2g
Salt: 0.8g
Carbohydrates: 27g
Protein: 14g
Fibre: 6g
DISCLAIMER
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