The brunch dish that became a cultural icon — and for good reason. Creamy smashed avocado on golden sourdough toast, topped with perfectly poached eggs, chilli flakes, and a drizzle of olive oil. Simple, beautiful, and genuinely satisfying.
Tick off ingredients as you go
Toast the sourdough until deeply golden. While it toasts, halve and pit the avocados. Scoop the flesh into a bowl and add a squeeze of lemon juice, salt, and pepper. Use a fork to smash to your preferred consistency — some like it chunky, others prefer it smooth.
Bring a medium saucepan of water to a gentle simmer (not boiling — look for small bubbles). Add the white wine vinegar.
Tip: The vinegar helps the egg whites coagulate quickly for a neat poached egg
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then carefully slide an egg into the centre. Repeat with the second egg. Cook for 3 minutes for a runny yolk, 4 minutes for a semi-set yolk.
While the eggs poach, spread the smashed avocado generously over the toasted sourdough.
Remove the poached eggs with a slotted spoon and briefly rest on kitchen paper to drain. Place on top of the avocado toast.
Finish with chilli flakes, a drizzle of good olive oil, a pinch of sea salt, and fresh herbs if using. Serve immediately.
The freshest eggs make the best poached eggs — check the date and use within a week of laying if possible
Don't over-mash the avocado — texture is everything
Add a little garlic (rubbed directly on the toast) for an extra flavour layer
A sprinkle of everything bagel seasoning is an excellent finishing touch
Instead of Sourdough → use Rye bread or whole grain toast
Both work brilliantly for a nuttier flavour
Instead of Poached eggs → use Fried or scrambled eggs
If you find poaching tricky, a runny fried egg is equally delicious
Instead of Lemon juice → use Lime juice
Gives a slightly different but equally good citrus note
Best eaten immediately. Avocado browns quickly once exposed to air.
Not suitable for reheating — this is a make-and-eat dish.
Per 2 slices with 2 eggs (approx. 380g)
520kcal
Calories
22g
Protein
38g
Carbs
32g
Fat
10g
Fibre
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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