Poached Egg, Bacon and Avocado on Toast


  • 8 smoked streaky rashers
  • 4 eggs
  • Dash of white wine vinegar
  • 2 avocados, peeled and chopped
  • Juice of ½ a lime
  • ¼ teasp. chilli flakes
  • 1 tablesp. coriander leaves, chopped
  • Salt and freshly ground black pepper
  • 4 slices sourdough bread, lightly toasted
  • 1 tablesp. olive oil

To Serve

  • Lightly dressed green salad


Place the rashers under a hot grill and cook until crispy.


Mash the avocados with the lime juice, chilli flakes, coriander leaves and season with salt and pepper.


To poach the Eggs:

Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl.


Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water.


Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.


To Serve:

Toast the bread, drizzle over the olive oil then top with the avocado mixture. Place the rashers on top and finally a poached egg.


Season the egg with a little salt, black pepper and a sprinkle of chilli flakes. Serve with a green salad.

Poached Egg, Bacon and Avocado on Toast