Guacamole on toast with poached eggs

Prep: 10 mins
Cook: 10 mins
Guacamole on toast with poached eggs
A nice change from the usual breakfast or this would make a lovely brunch.

4 tbsp white wine vinegar

4 ripe avocados

2 lime, juiced

8 slices brown wholegrain bread

2 tbsp olive oil

4 eggs

Mixed salad, to serve

Fill a large pan with water and bring to the boil then add the vinegar.

Cut the avocados in half and scoop out the flesh into a bowl.

Add half the lime juice and some salt.

Using the back of a spoon, roughly smash the avocado, until chunky and spreadable.

Preheat the grill to its highest setting or set a griddle pan on the hob over a medium-high heat.

Brush the bread with the oil on both sides and toast for 1-2 minutes on each side, or until lightly charred.

Poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny.

Remove with a slotted spoon and drain on kitchen paper.

Spread the toasts with the avocado and divide between plates.  

Top each with a poached egg and season with some freshly cracked black pepper. 


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Fruit, Eggs, Vegetables, Bread, Vinegar

Recipe Type

Level of Difficulty

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