Poached Egg and Avocado on Toast

Avocado and egg on toast

There’s less than two weeks to go until Christmas and it seems like every minute of every day is focussed on food.  Television is full of celebrity chefs each showing you the perfect way to roast a turkey and demonstrating the 300 essential side dishes you must serve up with it.  Magazines are chock-a-block with Christmas recipes and photographs of the most gloriously set tables.

In my own kitchen I am spending my spare time cooking for Christmas too; the freezer is already full of cranberry sauce, spiced red cabbage and mince pies – all to save time on the big day so I can actually spend time with my family like a normal person.

Don’t get me wrong, I love this – I seek out the Christmas food channels and I buy those magazines – but sometimes it can seem a bit too much.  This weekend alone we will be going to three Christmas parties and two of those involve a three course dinner.

So, in between the excesses of the season, I like to make simple, light and tasty food.  The joy of eating a simple supper whilst curled up by the fire is the best antidote I know to winter.

This particular dish of poached eggs and avocado on toast is a perfect example.  The bright greens combat the wet, wintery grey outside, the rich textures belie the healthiness of the dish and you can be sitting down to eat it ten minutes after you get in from work.

The dish needs a little sharpness to lift it which is why I have included French dressing in the recipe but I actually prefer to give it a bigger flavour boost by adding chimichurri.  You could also try pesto but swap the coriander for basil if you do.

All in all it is the perfect simple but indulgent dish for a December full of excess.  I hope you try it.


Toast with egg and avocado

Ingredients (serves 2)

1 large ripe Avocado

2 fresh free-range Eggs

Crusty Bread for toasting (I used Sour dough)

Leftover Green Veg (spinach/cabbage/cavolo nero etc.)

A large handful of Fresh Coriander (or basil)

1 tbsp French Dressing (or pesto or chimichurri)


Toast a thick slice of bread for each person.

Heat a pan of water for the egg.

Cut the avocado in half and remove the stone.  It should slip easily from the peel if it is ripe enough.  Slice the avocado.

Poach the egg.

Warm the green veg through in a little melted butter.  Pile it onto the toast.  Top with the avocado and drizzle with the dressing (or an alternative – see above).  Place the egg on top, sprinkle with the chopped coriander and enjoy.  It’s as simple as that.

Smoked Trout and Avocado Salad

Smoked TroutWe seem to have a bit of an avocado thing going on at the moment.  I buy them every time I shop and they are stacked up in the fruitbowl amidst the apples and bananas until they reach perfect ripeness.

Some of them go into a simple guacamole, Martin will often peel one and just eat it with a bit of soy sauce and balsamic vinegar (who knew?) and they regularly end up in a mixed green salad along with bits and pieces from the allotment.

But sometimes they need to be added to something just a little bit special and this salad, with soft, smokey, succulent trout is definitely special.

If you have only ever bought smoked fish vacuum packed from a supermarket then I beg you to try buying from a specialist smoker – the taste is quantifiably different but you won’t believe the texture.  It is soft and moist like perfectly cooked fresh fish should be and not even slightly dried out.  I bought this trout from Nigel at Cornish Cuisine.  If you are lucky enough to live in Cornwall you will find him at Truro, Falmouth or St. Ives Farmer’s Markets – if not you can order on-line.

This dish is so simple that it barely needs a recipe but it is so delicious that I served it as a starter for Martin’s birthday meal and it didn’t disappoint.

I have given the ingredients for two people as a starter but scale it up or down according to numbers and appetites – it also makes a lovely light lunch with some crusty bread.


For two people as a starter.

1 Smoked Trout Fillet

1 medium (ripe) Avocado Pear

A handful of Pea Shoots

3 Radishes – thinly sliced.

Fresh Dill

The juice of 1 Lemon

1 tbsp Extra Virgin Olive Oil

1 tbsp Horseradish Sauce

Salt & Pepper


Put the lemon juice into a medium sized bowl.

Halve, peel and stone the avocado and cut it into chunky slices.  Place the slices in the bowl with the lemon juice and toss to coat (this will stop the avocado turning brown).  Season well with salt and freshly ground black pepper.

Arrange the avocado slices onto a serving plate or plates (reserving any remaining lemon juice).

Remove the skin from the trout and break it into generous pieces and arrange on top of the avocado.  Garnish with the radish slices, pea shoots and dill fronds.

Stir the olive oil into the left over lemon juice and drizzle the dressing over the prepared salad.  Top with a spoonful of horseradish sauce.

Serve as it is or with some brown bread and butter.

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