Poached Egg & Smashed Avocado on Toast

A fresh, fuel-packed classic - done right outdoors

Some dishes earn their place in the hall of fame for good reason. This one’s a modern trailblazer: crunchy sourdough, buttery avocado, and a perfectly poached egg—simple, satisfying, and packed with nutrients to keep you going strong.

Whether you're firing up the griddle for a quick breakfast, a midday refuel, or a post-adventure bite, this one's hard to beat. And yes, it works just as well in the back of a van or by the lakeside as it does at home.

What You’ll Need

• ½ Avocado
• 1 Large Egg
• 1 thick slice of Sourdough
• 20g ButterSalt & Pepper (to season)
• Pinch of Chilli Flakes
• Handful of Rocket
• 750ml Water

How to Make It

1. Poach the egg: Pour 750ml water into your deep pan and bring it to a gentle simmer. Add a pinch of salt, then carefully crack in the egg. Give the water a light swirl to help the egg hold its shape, and let it cook for 1–2 minutes, rolling it gently to cook evenly.
   
   
2. Prep the avocado: While the egg is poaching, slice open your avocado, remove the pit, and cut into chunks. Save half for later, and mash the rest, ready to spread.
   
   
3. Switch it up: Take the deep pan off the heat—your egg can finish poaching gently in the hot water while you get the toast sorted.
   
   
4. Toast the bread: Butter both sides of your sourdough slice, then place it on the hot griddle over a medium-high heat. Toast until golden and crisp on both sides—it should crackle when you press it.
   
   
5. Build it up: Spread the mashed avocado across your toast, then gently lift the poached egg out of the pan and place it on top.
   
   
6. Finishing touches: Season with salt, pepper, and a pinch of chilli flakes for a kick. Top with fresh rocket, and dig in while it’s warm.

Pro Tip:

For a smoky twist, toast the bread over an open flame or on a BBQ grill if you've got one going.

This one’s more than just a trendy café dish—it’s real, feel-good fuel you can make anywhere. All you need is a pan, a flame, and a good appetite.

Let us know where you made yours. Trail, hilltop, or tucked away at camp—we’d love to hear it.