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Poached Eggs with Avocado, Sun-Dried Tomatoes, Olives, and Basil

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 15 minutes
Servings: 2 portions
Author: Be My Recipe

Ingredients

  • 2 large bread slices cut into triangles
  • 4 eggs
  • 1 medium avocado
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup olives
  • 6-8 basil leaves
  • a pinch of kosher salt or sea salt flakes
  • 1/2 tsp ground black pepper
  • 1 tbsp white wine vinegar optional, for poaching the eggs

Instructions

  • Finely chop the sun-dried tomatoes, olives, and fresh basil, and then give everything a mix with a spoon.
  • Mash the avocado.
  • Toast the bread slices and spread the mashed avocado on them.
  • Make the poached eggs.

    To a large pot, over high heat, add water and bring it to a boil. Then, reduce the heat to low so the water is only gently simmering, and optionally, add 1 tablespoon of white wine vinegar.

    Swirl the water with a large spoon to create a small vortex. Crack an egg into a small bowl and gently add it to the center of the small vortex. Repeat with the other 3 eggs. You can cook all 4 at the same time in a large pot.

    Cook the eggs for about 3 minutes until the whites have set and are firm, but the yolks are still runny.

    Remove the eggs from the water (using a strainer spoon or a slotted spoon) and drain the eggs on a paper towel. Add a pinch of salt to the eggs while still hot.
  • Place the eggs on the bread with mashed avocado.
  • Top the eggs with the sun-dried tomato, olives, and basil mixture, and add some freshly ground black pepper to taste.