Poached Eggs and Avocado

By Kate Whitaker


8 - 10 mins

Serves 2



8 slices of bacon
4 medium free-range eggs
2 ripe avocados
The juice of 1 lemon
1 tsp Chilli Cornish Sea Salt
4 slices sourdough bread, toasted


Poached Eggs and Avocado


  • Add some salt to a pan of water and bring to the boil.
  • Carefully break one of the eggs into a cup, then swirl the water in the pan with a spoon and carefully tip the egg into the water.
  • Repeat with second egg.
  • Remove after 3-4 min with a slotted spoon and drain on kitchen paper. Repeat with remaining eggs, bringing water back up to a simmer.
  • Meanwhile, halve and de-stone avocados. In a large bowl, roughly mash avocados, lemon juice and chilli. Season to taste.
  • Spread avocado mixture over the sourdough, top each serving with an egg and serve immediately.

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