Avocado mash on toast with poached egg

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Avocado mash
  • 2 avocados, halved, stone removed, peeled
  • 1/2 red onion, finely chopped
  • 1 lemon, juice
  • 1 tablespoon chopped basil, plus extra sliced leaves
Avocado mash on toast with poached egg
  • 8 slices bread of choice
  • 1 tablespoon olive oil
  • 2 tomatoes, halved
  • 4 eggs, poached
  • 1/3 cup olive tapenade


Avocado mash on toast with poached egg
  • 1
    Preheat a char-grill on high.
  • 2
    To make avocado mash, place avocado in a bowl. Mash with a fork. Add onion and juice, season to taste. Stir through basil.
  • 3
    Brush bread with oil. Char-grill bread and tomatoes 2 minutes each side, until bread is crisp.
  • 4
    Serve toast topped with mashed avocado and poached egg. Accompany with tomato and tapenade. Garnish with extra basil.


Poach eggs in an egg poacher, or by slipping a cracked egg into a frying pan of gently simmering water with a splash of vinegar (this assists in the setting of the egg). Continue simmering, splashing over some hot water during cooking, until the egg is cooked to your liking. To make your own tapenade, combine 100g pitted kalamata olives, 1 teaspoon olive oil and finely grated zest and juice 1/2 lemon. Blend until almost smooth.

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