Avocado on Toast with Poached Egg

Ah yes – avocado on toast, the brunch which has found itself on menu’s which tout as many bean blends as they do beards. Oh millennial’s what is this generational cat nip which has taken the future roof from your head?

Well Tim Gurner I guess it must be a combination of the brunches heavenly creaminess and our financial shortsightedness which must be stopping us from buying a home.. Nothing to do with the housing markets ever increasing growth in relation to wages.

Watch out for this recipe.. It might just make you homeless, heres how to make the crack cocaine of brunches.


1 Avocado
1 Brown whole wheat bun
1 Egg
1 tbsp white wine vinegar
1 tsp Balsamic glaze or vinegar (optional)


  1. Take your avocado, cut it in half and bring the knifes sharp edge down over the nut, twist, and it should effortless de-seed allowing you to scoop out the contents. Add a heavy pinch of seasoning before smashing the green gunk into a textured pulp, next cut your bun in half and toast.
  2. Take a pot of salted water and bring to a boil, then add the vinegar and turn the heat down so the raging bubbles begin to gently float. Give the water a stir and crack your egg into a mug. In one swift motion drop the egg into the water and allow it to boil for 2 minutes, this will give you a soft centre. Once cooked, retrieve with a slotted spoon and drain the water off over a kitchen towel.
  3. Smother your toasted bun with avocado and gently rest your egg on top. You may now optionally draw a quick fancy spiral of balsamic glaze over your creation.
  4. Enjoy and say good bye to home ownership