Sourdough, Poached Happy Egg and Avocado

11 ingredients
2 servings
30 mins

A bright and healthy brunch to start to your day! Deliciously moreish avocado toast topped with micro herbs and perfect peached eggs with a hit of chilli to wake up your tastebuds.


2 Happy Eggs per person

2 tbsp white wine vinegar

2 slices of sourdough bread per person

Cherry tomatoes


Chopped Birdseye red chilli

Pea shoots


Chilli oil




  1. Fill a large pan with water and bring it to a light boil, then add the vinegar.
  2. Slice the avocados open and scoop the flesh into a bowl. Smash until it’s chunky but spreadable, then stir in the chopped tomatoes and add lime juice.
  3. Preheat the grill to its highest setting or set a griddle pan on the hob over a medium-high heat.
  4. Brush the sourdough slices with oil on both sides and lightly brown for 1-2 minutes on each side.
  5. Crack each Happy Egg into a small ramekin.
  6. Stir the water in the pan with a fork, creating a whirlpool. Gently tip each egg in and poach together for 2-3 minutes, using a slotted spoon to keep the eggs floating. Once cooked, remove the eggs and pop them onto kitchen paper.
  7. Spread your toast with the avocado mix and sprinkle over the pea shoots, cress and chilli.
  8. Top each one with an egg and a drizzle of chilli oil and salt to finish, then tuck in!