Poached Eggs with Smashed Avocado and Tomatoes

This absolutely has to be one of my favourite meals. It feels like a real treat, but is so nutritious.  Avocado’s are a bit of a wonderfood, packed with healthy fats,  vitamins, minerals and other goodness, which all give your body and brain a boost.

This recipe can be a breakfast, brunch or lunch, or even a quick evening meal if you were so inclined.  Whenever you eat it, it will be delicious!

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Poached Eggs with Smashed Avocado and Tomatoes

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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 2 1x


Delicious for breakfast, lunch, dinner, any time of the day!!



2 tomatoes, halved

½ tsp rapeseed oil

2 eggs

1 small ripe avocado

2 slices seeded wholemeal soda bread (see goes well with)

2 handfuls rocket


  1. Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised.
  2. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
  3. Halve and stone the avocado, then scoop out the flesh and smash onto the bread.
  4. Add the eggs, grind over black pepper and add a handful of rocket to each portion.
  5. Serve the tomatoes on the side.
  • Prep Time: 10
  • Cook Time: 10


  • Calories: 385

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