It’s no surprise that poached eggs are having a moment – especially as more people look for healthier ways to start the day. Eggs are packed with protein, essential vitamins, and healthy fats. Poaching keeps things light, since there’s no added oil or butter involved. Add avocado and you’ve got yourself a fresh, feel-good upgrade. Avocados bring extra fibre, heart-healthy fats, and that creamy texture we all love, without the heaviness of butter-based sauces. It’s the kind of twist that not only tastes good, but feels good too. Recipe compliments of The South African Avocado Growers’ Association.
Prep: 20 minutes | Cook: 20 minutes | Ready in: 40 minutes | Serves: 4
Ingredients
- 4 eggs + 1 egg yolk
- 60 ml (¼ cup) boiling water
- 2 avocados, peeled and sliced
- Juice of 2 lemons
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper
- 4 English muffins, cut open
Method
- For the Avo Hollandaise, beat 1 egg yolk while slowly adding the hot water. Add half of the avocado, 45 ml (3 tbsp) of the lemon juice and mustard until a smooth. Season with salt.
- For the poached eggs, fill a wide saucepan with water until about 8 cm deep. Add 30 ml (2 tbsp) of the lemon juice and 5 ml (1 tsp) salt. Bring the water to a simmer over medium heat until small bubbles rise from the base of the pan. Stir water in one direction to create a whirlpool.
- Working with 1 egg at a time, crack an egg into a small bowl. Slide the egg from the bowl into the centre of the whirlpool, as close to the water as possible. Cook for 2-3 minutes for a soft yolk, without stirring. Use a slotted spoon to remove the egg and drain on kitchen towel. Season with salt. Repeat with the rest.
- Toast muffins in a toaster. Place the bases on 4 serving plates. Spoon a tablespoonful of the Hollandaise over each muffin base. Top with remaining avocado slices. Season with salt and pepper.
- Top with poached eggs and remaining Hollandaise. Place muffin tops to the back of each stack.
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