Fluffy Buttermilk Pancakes
Tall, tender diner-style pancakes with golden edges and a gentle tang from buttermilk. Ready in 25 minutes.
🥑 Breakfast
Avocado Toast with Poached Egg
Creamy smashed avocado on crunchy sourdough, crowned with a perfectly poached egg and chili flakes.
Prep5 min
Cook5 min
Serves2
LevelEasy
About this recipe
This café classic is simple, filling and endlessly adaptable. The trick is a well-seasoned avocado — lemon, salt and a pinch of chili make all the difference — and a confidently poached egg with a runny, golden yolk.
Method
Toast the breadToast or griddle the sourdough until deeply golden and crisp.
Smash the avocadoMash the avocado with the lemon juice, a good pinch of salt and pepper, leaving some texture.
Poach the eggsBring a pan of water to a bare simmer and add the vinegar. Crack each egg into a small cup, swirl the water and gently slide the eggs in. Cook 3 minutes for runny yolks.
DrainLift the eggs out with a slotted spoon and rest on paper towel.
AssembleSpread the avocado thickly on the toast, top with an egg and finish with flaky salt, chili flakes and greens.
💡 Tips for success
- The fresher the egg, the neater it poaches.
- Strain the egg through a fine sieve for 10 seconds to remove watery whites.
- Add crumbled feta or everything-bagel seasoning for extra flavor.
🧊 Storage & leftovers
Best made fresh. Press plastic wrap onto leftover mashed avocado to slow browning.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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