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No. 0023 Australian Free recipe

Dill-Flecked Avocado Toast with Poached Egg

Crusty sourdough rubbed with garlic, layered with thin avocado slices and a lemony smash underneath, then topped with a soft poached egg and a flurry of fresh dill. The herb adds a cool, anise-like lift that makes this version stand apart. A wholesome, protein-rich start that feels cafe-worthy at home.

4.7 from 1,522 cooks

Sourdough toast with fanned avocado slices, poached egg and fresh dill on a blue plate
Photo: Nicola Barts on Pexels
Prep
10 min
Cook
8 min
Total
18 min
Serves
1
Level
Medium
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Method 5 steps

  1. Toast the sourdough until crisp and rub the hot surface with the cut garlic clove.

  2. Mash one quarter of the avocado with the lemon juice and a pinch of salt and spread it over the toast. Thinly slice the rest and fan the slices along the bread.

  3. Bring a small saucepan of water to a gentle simmer with the vinegar. Stir to create a slow whirlpool and slide in the egg from a small cup.

  4. Poach for 3 minutes until the white is set and the yolk is soft, then lift out with a slotted spoon and drain on paper towel.

  5. Set the egg on the avocado, drizzle with olive oil and shower with dill, flaky salt and a pinch of chili flakes.

Tap a step to mark it done.

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