Avocado Toast with Poached Eggs

Method

1. 1

   Bring a deep pan of water to a bare simmer and add the vinegar.

2. 2

   Mash the avocado with the lemon juice, salt and pepper. Blitz or beat the cottage cheese until smooth.

3. 3

   Crack each egg into a cup, swirl the water and slide the eggs in one at a time. Poach until the whites are set but the yolks are runny, then lift out onto kitchen paper.

   3 min
4. 4

   Meanwhile, toast the sourdough.

   3 min
5. 5

   Spread each toast with cottage cheese, then avocado. Top with a poached egg, tomatoes, chilli flakes and black pepper.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Avocado Toast with Poached Egg Recipe - Laura Vitale - Laura in the Kitchen Episode 596

  Laura in the Kitchen · YouTube

• 

  Avocado Toast & Poached Eggs

  Chef Jack Ovens · YouTube

Substitutions

• Vegan: swap the eggs and cottage cheese for pan-fried tofu slices and a smear of hummus.
• Lower-carb: use one slice of seeded low-carb bread per person or serve on grilled portobello mushrooms.
• Nervous about poaching? Fry the eggs in a non-stick pan with a spritz of oil, or soft-boil for 6½ minutes.