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Avocado and Poached Egg Toast - Maximuscle Recipe

  • Prep: 20 mins
  • Cook: 10 mins
  • Serves: 1 person
  • Calories: Unknown

Our avocado and poached egg recipe provides a healthy, warm and hearty breakfast full of good fats and protein. Using wholegrain bread alongside avocado and eggs ensures a varied and filling meal packed with nutrients.


  • 2 eggs
  • 1 ripe avocado
  • 2 tsp of lemon juice
  • 2 slices wholemeal bread or sourdough
  • Pinch of pepper and salt
  • 2 tbsp white wine vinegar
  • Mixed salad, to serve. Tomatoes are tasty optional extras.


  1. Preheat oven to 200°C/392°F or fan 180°C/356°F
  2. Cut avocado in half and scoop flesh into bowl.
  3. Add lemon juice, pepper and a pinch of salt.
  4. Toast the bread in a toaster or grill.
  5. To poach eggs, fill a deep skillet halfway with water. Bring it to simmer and add vinegar.
  6. Crack both eggs into individual cups. Stir a whirlpool effect into your pan. Slowly tip each egg into the water, white first. Cook for three minutes then remove with a slotted spoon. Drain onto kitchen paper.
  7. Spread avocado mixture onto your toasted bread
  8. Top the bread and avocado with your poached eggs. Sprinkle with salt and pepper to taste.