Poached eggs with avocado, chorizo & tomatoes

This is one of my absolute favourite breakfast/ brunches so enjoy!


  • 2 eggs
  • 1 avocado
  • Squeeze of lime
  • A small piece of ginger, grated
  • 1 piece of brown bread, toasted
  • 1 handful of cherry tomatoes
  • Chorizo, sliced (can make this recipe vegetarian by excluding the chorizo)
  • Radish, sliced (optional)


  1. To make perfect poached eggs, get a wide cup or bowl. Line the cup or bowl with cling film and lightly oil the clingfilm with some olive oil.2016-02-04 22.51.26
  2. Crack one egg into the cling film.2016-02-04 22.53.07
  3. Bunch up the top of the cling film and tie into a knot.2016-02-04 22.53.322016-02-04 22.53.59
  4. Repeat this with the other egg.
  5. Put the eggs in clingfilm into a pan of just simmering water (make sure that that water is not vigorously boiling, you just need it to be simmering). Leave the eggs in the water for 4-5 minutes. After 4-5 minutes, simply cut the knot of cling film with scissors and peel away the cling film from the perfectly shaped egg. Place on the avocado toast immediately after 4-5 minutes to avoid overcooking the eggs.2016-02-04 22.54.40
  6. Mash the avocado with the lime juice, ginger, some olive oil, salt and pepper.2016-02-04 22.49.492016-02-04 22.50.122016-02-04 22.50.37
  7. Put the avocado on the toast.2016-02-04 22.57.25
  8. Fry the chorizo in a pan on a medium heat. You do not need to add any oil to the pan, as oil is released from the chorizo. 2016-02-04 22.55.30
  9. When the oil starts to come out of the chorizo, add the cherry tomatoes into the pan and cook for a further few minutes.2016-02-04 22.56.36
  10. Place the eggs, chorizo, cherry tomatoes and sliced radish on the avo toast. Season with salt, pepper, chilli flakes (optional) and drizzle over olive oil.2016-02-04 22.59.05

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