Ciabatta, Avocado and Poached Egg


  • 2 avocados, peeled, halved and roughly chopped
  • 4 spring onions, finely chopped
  • 12 cherry tomatoes, quartered
  • sea salt and freshly ground black pepper
  • 4 Heritage Breeds copper Maran eggs
  • 2 tsp white wine vinegar
  • 1 half ciabatta, halved
  • ┬Ż tsp dried chilli flakes
  • 1 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
328 per serving
16% %GDA
22g per serving
31% %GDA
5g per serving
25% %GDA
3g per serving
3% %GDA
0.70g per serving
12% %GDA


  1. Preheat the grill to high.

  2. Tip the chopped avocado, spring onions and cherry tomatoes into a small bowl and mix well. Season with the salt and black pepper then set aside.

  3. Crack the eggs into 4 small cups or ramekins.

  4. Bring a large wide saucepan of water to a simmer, add the vinegar and swirl around to create a vortex. Slip the eggs, one at a time into the water and return to a simmer.

  5. Cook for 3 minutes until the egg white is firm and the yolk still runny.

  6. While the eggs poach, place the ciabatta under the grill and toast on both sides until just golden brown.

  7. Remove and cut each half in half and place onto serving plates.

  8. Top with the avocado then lift the cooked eggs out of the saucepan with a slotted spoon. Drain briefly onto kitchen paper before placing on top of the avocado toast.

  9. Finish with a sprinkling of chilli flakes and chopped chives.