Loaded Toast with Smashed Avocado and Poached Eggs
Ingredients
- 4 sourdough bread
- 2 ripe avocados
- 4 eggs
- 1 tbsp lemon juice
- 1 tsp chilli flakes
- 1 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 13.3 g
- Carbohydrate
- 24.6 g
- of which sugars
- 2 g
- Fat
- 29.1 g
- of which saturates
- 6.5 g
- Fibre
- 4.8 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the sourdough slices until golden and crisp.
- 2
Halve and stone the avocados, scoop the flesh into a bowl and mash roughly with lemon juice, salt and black pepper.
- 3
Bring a wide pan of water to a gentle simmer, add the white wine vinegar, swirl the water and poach the eggs for 3 minutes until the whites are just set.
- 4
Spread the smashed avocado thickly onto the toast, top each with a poached egg, drizzle with olive oil and scatter over chilli flakes.
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