Smashed Avo, Tomato & Poached Egg Toast
Creamy smashed avo, juicy heirloom tomato, and a perfectly runny poached egg on golden JUST. Wholemeal toast. The breakfast worth getting out of bed for — fresh, simple, and done in under 15 minutes.
Ingredients
- 1 ripe avocado
- ½ lemon, juiced
- 1 tbsp extra-virgin olive oil 4 slices JUST. Wholemeal bread, toasted
- 20 g unsalted butter
- 1 tbsp white wine vinegar
- 2 eggs
- 2 heirloom tomatoes, sliced 5 mm thick
- Flaky sea salt and freshly cracked black pepper
Method
1. Halve and pit the avocado. Scoop the flesh into a bowl with the lemon juice and olive oil. Smash with a fork to a rough, textured paste. Season generously.
2. Toast the bread and butter lightly while hot.
3. Bring a wide saucepan of water to a gentle simmer. Add the vinegar. Crack each egg into a small cup, create a gentle whirlpool in the water and lower the egg in. Poach 3 minutes for a runny yolk. Remove with a slotted spoon and blot on a clean cloth.
4. Spread the smashed avocado thickly across each toast. Arrange the sliced tomato on top. Set the poached egg over the tomato.
5. Finish with flaky salt and cracked pepper.
