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10 minutes

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15 minutes

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Avocado recipes

Avocado and poached-egg toasts

Avocado and poached-egg toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 ripe avocados
Juice of 1 lemon
1 T vinegar
Water
1 free-range egg
3 eggs
Toasted French loaf
Black pepper

Method

Toss the flesh of ripe avocados with the juice of lemon and season to taste. Place vinegar in a saucepan of water and bring to a gentle simmer.

Swirl the water in the saucepan as you break in 1 free-range egg. Poach for 3 minutes, then remove using a slotted spoon. Repeat with more eggs.

Arrange chunks of toasted French loaf and avocado in bowls and top with the poached eggs. Season with black pepper.

Do you have a secret to poaching eggs? Share your wisdom - or learn from other readers - here.

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Mozzarella and roast red pepper salad

Double cheese souffle

Seasonal gazpacho

Labneh meze platter with bubble bread

Duck egg ravioli with exotic mushroom sauce

Meat-free mushroom and artichoke polenta pizza

Avocado and poached-egg toasts

Avocado and poached-egg toasts

Ingredients

Method