Australian avocado toast with poached egg and dukkah

Australian avocado toast with poached egg and dukkah: crisp sourdough, creamy avocado, a tender egg and nutty, spiced toppings in just a few steps.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 24 g
• Carbs: 28 g

Ingredients

• 2 slices of sourdough bread
• 1 avocado (ripe)
• 2 organic eggs (very fresh)
• 2 tbsp dukkah (shop-bought or homemade)
• 1 tbsp white wine vinegar
• 1 tbsp extra virgin olive oil
• 1 pinch of chilli flakes
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · sieve · wooden spoon

1. Toast the sourdough bread until golden brown, crisp on the outside and still slightly soft inside.
2. Roughly mash the avocado and spread it straight onto the warm toast. Season with salt, pepper and chilli flakes.
3. Keep water in a shallow pan just below boiling point and stir in the white wine vinegar. Crack the eggs into cups one at a time.
4. Create a gentle whirlpool and slide the eggs into the water one after the other. Poach until the egg whites are set and the yolks are still soft.
5. Lift the poached eggs out with a slotted spoon and drain briefly. Then place one on top of each slice of avocado toast.
6. Sprinkle with dukkah, drizzle with olive oil and serve immediately.

Good to know

A breakfast like this instantly feels like a café. Crisp, creamy, warm and with just the right bite. And yes: it's easier than it looks.

Swaps

Sourdough bread → wholemeal sourdough (also provides fibre). White wine vinegar → cider vinegar (does the same job when poaching). Dukkah → roughly chopped almonds with sesame seeds and cumin (more control over the salt and ingredients). Olive oil → avocado oil (mild, mainly monounsaturated fatty acids).

Allergens

Contains egg, gluten (sourdough bread), tree nuts and sesame (dukkah). For children, leave out the chilli flakes; in pregnancy, cook the eggs right through.

Dairy-free recipes