Avocado & Bacon toast with poached Egg Avocado & Bacon toast with poached Egg

Avocado & Bacon toast with poached Egg


  • 4 large slices of bread of about 1 cm thick
  • 2 avocados
  • 12 slices of smoked bacon
  • 4 large extra-fresh eggs
  • A few sprigs of coriander
  • ½ lemon
  • Olive oil
  • Salt and freshly ground pepper
  • White vinegar


    1. Preheat your oven to 220°C grill position.
    2. Bring a large volume of water supplemented with 1/3 cup of white vinegar to a boil. Carefully break eggs into ramekins. When the water boils, reduce the heat to keep the water to a simmer then carefully pour the first egg in the center of the pan.
    3. Using a spoon, fold the white if needed to form a beautiful poached egg and count 3 minutes of cooking. Remove with a slotted spoon and immediately drop into a bowl of cold water to stop cooking. Repeat 3 times with the remaining eggs.
    4. Peel the avocados, slice them thinly and drizzle with lemon juice so they do not blacken.
    5. To serve, brush the bread with a little olive oil and toast under the grill. Meanwhile, toast the slices of bacon in a dry pan and put the egg temperature by immersing 30 seconds in boiling water.
    6. Arrange the slices of bacon on the bread, cover with avocado and a poached egg. Add salt and pepper and sprinkle with cilantro. Serve immediately.

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