Breakfast & Brunch Vegetarian

Eggs Avocado on Sourdough

A fresh and vibrant breakfast featuring creamy smashed avocado with coriander, spring onion, and jalapenos, topped with perfectly poached eggs on toasted sourdough.

5 (3 reviews)
By Ricky Robinson Updated July 20, 2023

This dish is what a proper breakfast looks like when you want something healthy but satisfying. It combines the creaminess of ripe avocado with the fresh flavours of coriander and spring onion, plus a touch of heat from chilli flakes and green jalapenos.

The real magic happens when you add the poached eggs on top. They bring a richness and velvety texture to every bite, and when that yolk breaks and mingles with the avocado, it all comes together beautifully. The contrast of the smooth avocado against the crusty, toasted sourdough gives you a lovely combination of textures that makes each mouthful interesting.

The key to great avocado toast is using ripe avocados and not being shy with the seasoning and lime juice.

The freshness of the coriander and the mild bite of the spring onion complement the avocado well, whilst the kick from the chilli flakes and the tanginess of the jalapenos lift everything up a notch. It is a straightforward recipe that does not require fancy techniques or hard-to-find ingredients.

Eggs Avocado on Sourdough recipe image
Eggs Avocado on Sourdough

Poaching eggs might seem tricky, but the method here is foolproof. You bring the water to a light simmer, add a splash of white wine vinegar to help the whites set, then crack your eggs into cups and gently slide them into the water. The clever bit is putting the lid on and turning off the heat, which gives you perfect poached eggs every time without the fuss of swirling water or watching the clock obsessively.

This is the sort of breakfast that works just as well for a lazy weekend brunch as it does for a quick weekday morning when you want something nourishing. You can have everything ready in about fifteen minutes, and most of that is just waiting for the eggs to cook. The avocado mixture can be mashed up whilst the water comes to a simmer, and the toast takes only a minute or two.

The combination of healthy fats from the avocado, protein from the eggs, and good carbohydrates from the sourdough means you will feel properly fuelled for the day ahead. It is satisfying without being heavy, and the fresh herbs and citrus keep it feeling light and bright.

Eggs Avocado on Sourdough

Egg Jalapeno Sourdough
Total Time 15 min
Servings 2 servings
Calories 385 cal
Protein 16g

Ingredients

Equipment Needed

  • Wide Pan
  • Mixing Bowl
  • Fork
  • Toaster

Instructions

  1. 1
    Put the avocado cubes into a bowl, squeeze in the lime juice then add the coriander, spring onion and jalapenos. Give everything a good stir and season to taste with salt and black pepper. Mash everything up with a fork.
  2. 2
    Half fill a wide pan with boiling salted water, add the vinegar and bring it to a light simmer over a medium heat.
  3. 3
    Crack the eggs into 4 cups and gently pour each one into the water.
  4. 4
    Put the lid on and turn the heat off. Leave for 3 minutes.
  5. 5
    Toast your bread, then spoon the avocado mixture on top.
  6. 6
    After the 3 minutes are up, spoon the eggs out of the water and crown the avocado toast. Sprinkle with chilli flakes to serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately whilst the eggs are still warm and the toast is crispy. Lovely with a cup of strong coffee or fresh orange juice.

Variations

Try adding crumbled feta cheese on top for extra richness, or swap the jalapenos for fresh sliced chilli if you prefer more heat. You can also use wholegrain or rye bread instead of sourdough.

Eggs Avocado on Sourdough

Rate & Review

5 • 3 reviews

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