Avocado, Mushroom & Poached Egg Sourdough

Avocado, Mushroom & Poached Egg on Sourdough

All my favourite things put together to make a delicious brunch recipe! 



  • One slice of toasted sourdough bread
  • 1/2 avocado
  • Handful sliced chestnut mushrooms
  • Poached egg
  • Spinach, rocket and watercress salad leaves
  • 1 tbsp. extra virgin olive oil
  • Salt & pepper to taste


  1. Pop the kettle on to boil the water for the egg
  2. Grease the outsides and bottom of a saucepan for the egg
  3. Heat some of the oil in a frying pan and saute the mushrooms until softened
  4. Pour the boiling water into a saucepan and pop on a low heat to gently simmer the water
  5. Using a tablespoon stir the water so that there is a whirlpool effect in the middle of the water
  6. Gently crack the egg into that whirpool, leave on a low simmer and pop the timer on for 4 minutes if you want a gooey yolk or 5-6 if you prefer a harder yolk
  7. Pop the sourdough on a plate and drizzle the remaining olive oil on the toast
  8. Smash the avocado in a bowl using a fork and spoon it onto the bread
  9. Add the mushrooms 
  10. Gently pop the poached egg on top once cooked and cut open the yolk for that amazing #yolkporn
  11. Add the salad leaves 
  12. Sprinkle salt & pepper to taste


With love, Tash ❤ x


  1. Natalie Hanson says:

    This looks DEVINE! Will definitely have to make it myself.

    Nat x | https://nataliehansonblog.wordpress.com/

    Liked by 1 person

    1. Thanks lovely! It was delish 😋😋😋


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