Avocado / Brunch / Eggs / Lunch / Recipes / Summer

Smashed Avocado with Goats Cheese & Poached Eggs

There is not much that avocado can do wrong and it is a personal favourite on toast with a little bit of lemon, salt and pepper… but this recipe is a little bit snazzier with the addition of goats cheese and is perfect for a lazy Sunday morning (or afternoon) brunch.

You will need:

  • A nice ripe hass avocado (the brown ones)
  • Lime (but a lemon will also do)
  • Fresh parsley or basil or mint (just a bit)
  • Soft goats cheese (a feta or cheve works really well!)
  • Salt and pepper
  • 2 eggs per person
  • Bread for toasting
  • A little bit of rocket (option)


1. Cut the avacado in half and scoop out the insides with a spoon, place in a bowl and mash with a fork

2. Add finely chopped parsely or basil, salt and pepper and squeeze half a lime (or lemon) and continue to combine by mashing with the fork

3. Once combined, crumble in the goats cheese and gently stir through the avocado mixture

4. Bring a pot of water to boil and add some white vinegar (this really does help with the poaching of eggs!) – now egg poaching is an art that in my experience sometimes works and sometimes doesn’t  but it always worth a try. There are methods of cheating in egg poaching (such as putting some cling wrap over a cup and then dropping the egg into it and securing a little cling wrapped egg bag that you then drop into the water, and you can purchase reusable egg poaching containers) but you should try the old-school method (here is a pretty good explanation)!

5. Once the water has started boiling stir the water in a clockwise direction until you get a whirlpool and then crack the egg into the middle, continue to swirl the water around the egg so that the egg white attaches itself to the egg, after a minute or so you will see the egg white cooked and the yoke still runny – remove with a slotted spoon and drain on a clean tea towel or paper towel*.

6.Toast your bread and then smear the avocado mix in large quantities onto the toast

Arrange on plate with avocado toast and poached egg on top, season with salt and pepper and pop some rocket or chopped parsley ontop

*if you are making lots of poached eggs at the same time then you can do them in a large frypan with a shallow bed of water. Still add a dash of white vinegar and stir in but don’t agitate the water – when it is boiling slowly then gently crack the egg into the water and it should hopefully stay together

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