Smashed Avocado and Poached Egg on Toast
Perfect for brunch, use Newburn Bakehouse by Warburtons’ handcrafted artisan range to make this simple but delicious recipe. We’ve used the Seeded Sourdough Artisan Boule although the recipe can easily be adjusted to use any of the 4 products in the range. Add a dash of hot chilli sauce, for that extra kick.
Credited to: Newburn Bakehouse by Warburtons’
Kcal:
Serves 1
7 mins cooking time
Ingredients
- 1 slice of Newburn Bakehouse Seeded Sourdough Artisan Boule
- 2 ripe avocados, peeled and de-stoned
- ½ red onion, finely chopped
- ½ juice of lime
- ½ tsp chilli flakes
- A pinch of salt and pepper
- 1 egg
- 1 tbsp (15ml) white wine vinegar
- Hot chilli sauce
- A pinch of chopped coriander
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Mash together the avocado, red onion, chilli, lime juice, salt and pepper in a bowl
- For the poached egg, boil a saucepan of water and bring to a simmer, add the vinegar. Break the eggs into the saucepan and poach for 3-4 minutes. Remove with a slotted spoon and drain
- Meanwhile, toast the slice of Seeded Sourdough
- Top the toast with the smashed avocado first, perfectly poached egg second and then drizzle on a little of the the hot chilli sauce
- Sprinkle on the coriander and any remaining chilli flakes
Hints and tips:
Find out more about the gluten free artisan range from Newburn Bakehouse by Warburtons at: www.newburnbakehouse.com/gluten-free-artisan-bread
