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Mexican Avocado Smash on 5 Grain with a Poached Egg

30 Jan 2016 15 2


This is one of my all-time favourite breakfasts. You can make the avo smash the night before, so all you need to do in the morning is fire up the toaster, poach the eggs and you’re on your way to a seriously wicked breakfast.


2 thick slices of 5 grain bread, toasted
2 free-range eggs, poached
1 large ripe avocado
1 red chilli, finely sliced, plus extra for garnish
a small handful of coriander, roughly chopped, plus extra for garnish
1 garlic clove, minced
juice of 1 lime
pinch of flaky sea salt and freshly ground black pepper


Peel the avocado and remove the stone. Use a pestle and mortar to gently pound the avocado flesh to a rough consistency. Add the chilli, coriander, garlic, lime juice, salt and pepper and mix well until combined.

Divide the avo smash between the toasted bread, then top with a soft poached egg, garnish with a little coriander and sliced chilli and you’re good to go. For some extra kick, drizzle your favourite hot sauce on the eggs before tucking in.