Co-funded by the European Union

The European Union supports campaigns that promote high quality agricultural products.

ENJOY IT'S FROM EUROPE

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

Two thick slices of toasted sourdough spread with mashed avocado, each topped with a poached egg cut open so the yolk runs, scattered with herbs, chilli flakes and cracked pepper, on a wooden board beside a carafe of olive oil and a halved avocado.

RECIPES – Avocado & Poached Egg Toast with Extra Virgin Olive Oil

Avocado & Poached Egg Toast with Extra Virgin Olive Oil

Preparation
15 minutes
Serves
2
Product
Organic avocado

INGREDIENTS

  • 1 large ripe organic avocado
  • 2 thick slices of sourdough bread
  • 2 fresh eggs
  • 2 tbsp organic extra virgin olive oil
  • 1 tsp fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper
  • A pinch of red pepper flakes, optional
  • Fresh parsley or chives, for serving

PREPARATION

  1. Toast the sourdough bread until crisp and golden.
  2. Cut the avocado in half, remove the stone and scoop the flesh into a bowl. Add the lemon juice, 1 tablespoon of extra virgin olive oil, a little salt and freshly ground black pepper. Mash gently with a fork, keeping some texture.
  3. Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, carefully slide it into the water and poach for approximately 3–4 minutes, until the white is set and the yolk remains soft.
  4. Divide the avocado mixture between the two slices of toasted sourdough.
  5. Place a poached egg on top of each slice.
  6. Finish with the remaining organic extra virgin olive oil, freshly ground black pepper, fresh herbs and, if desired, a pinch of red pepper flakes.

Serve immediately while the toast is crisp and the poached egg is still warm.