Avocado Sourdough Toast with Poached Egg and Lemon Balsamic Pearls
Avocado Toast with Poached Egg
Sticky Balsamic
1
Breakfast
This delicious avocado toast features creamy mashed avocado topped with a perfectly poached egg, sprinkled with chili flakes for a kick. The addition of Sticky Balsamic Lemon Pearls adds a unique flavor and visual appeal, making it a delightful breakfast or brunch option.
Ingredients
1 slice thick slice sourdough
1/2 ripe avocado
1 tsp lemon juice (or lime)
Pinch of salt
Freshly cracked black pepper
1 egg
Chilli flakes, to taste
Sticky Balsamic Lemon Pearls
Flaky sea salt (optional)
Directions
Toast the sourdough until deeply golden and crisp at the edges.
In a bowl, mash avocado with lemon juice, salt, and pepper (leave it a little chunky for texture).
Bring a small pot of water to a gentle simmer. Crack the egg into a small cup. Swirl the water, slide the egg in, and poach for 3–4 minutes until the white is set and the yolk is still soft. Lift out and drain.
Spread the avocado on the toast. Top with the poached egg.
Sprinkle with chilli flakes (and flaky salt if using), then spoon over Lemon Balsamic Pearls so they sit like glossy beads across the egg and avocado.