Poached Eggs, Avocado, Beetroot on Sourdough

Matte Black Bowls
by Matte Black Bowls
1 Person
15 min

One of my favourite things and the weekend is treating myself to a slow and fulfilling midday brunch. This recipe is one I turn to when I feel like I need to get all my colourful vegetables and nutrients in, but not sacrificing on the flavour. A sprinkling of seeds on top adds additional fibre and healthy fats.

Poached eggs can be a little tricky to get right, but are worth the practice – they are my favourite way to cook – especially when the yolk is orange and running.

You can of course use any bread, not just sourdough, and other salad leaves like rocket or watercress would work equally well.

Poached Eggs, Avocado, Beetroot on Sourdough
Recipe details
  • 1  Person
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 2 Slices of Sourdough Bread
  • 1 pre-cooked beetroot
  • 1/2 Avocado
  • 2 Eggs
  • Handful of Spinach
  • Sprinkling of Seeds

Cut the beetroot and avocado into thin slices, and set aside.
Put on a low saucepan over a medium head, and add hot water and bring to a gentle boil. Add a drop of vinegar, mix into the water, then gently break the eggs into the saucepan. Cook for 3 minutes until the egg is cooked through, then carefully spoon out and let the excess water drain onto a plate.
While the egg is cooking, toast the sourdough then transfer to a plate with a handful of spinach. Top one of the toast with beetroot and the other with avocado.
Spoon an egg onto each slice of toast, then sprinkle over with the seeds. Serve immediately.