Smashed Avocado and Roasted Tomatoes on Toast, Topped with a Poached Burford Brown Egg

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2 people
Meal course
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1 .
For the tomatoes
10 whole
Cherry tomatoes - halved
1 Splash
1 pinch
1 Twist
Salt and pepper
1 pinch
2 .
For the avocado mayonnaise
1 large
Avocado - mashed
1/2 whole
Lime - Juice
1 Twist
Salt and pepper
3 .
To serve
2 Slices
Crusty bread
4 large
1 pinch
Aleppo chilli flakes
Smashed Avocado and Roasted Tomatoes on Toast, Topped with a Poached Burford Brown Egg

I use Burford Brown eggs for poachers as their yolk is amazing, but you can just use normal free range eggs.



  1. Preheat the oven to 180’C
  2. Toss all the ingredients for the tomatoes together in an oven proof dish and roast for 20 minutes.
  3. Peel and mash the avocado with the lime juice and a little seasoning and set aside.
  4. To poach your eggs, I find the best method is to set out 4 ramekins and lay a sheet of cling film into each. Spray this with oil and then crack an egg into each. Seal the cling film so you have a little egg parcel and then place these into a pan of simmering water and cook for 5 minutes.
  5. Toast your bread and spread over the avocado.
  6. Top with the tomatoes and the eggs and then finish with a pinch of the chilli flakes.

One comment

  1. Annabel Thomas said on August 17, 2017 Reply


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