Avocado Toast with Sriracha & Poached Egg
This avocado sourdough with poached egg and sriracha is one of my favourite weekend breakfasts.
It reminds me of the time when I took my husband to Thailand for the very first time. It was a three-week work trip, but we managed a few slow breakfasts on the days when I didn’t have an early start. An Australian cafe a few sois (soi means an alleyway in Thai) away from our Bangkok hotel was serving this breakfast. I recreated it in honour of my husband for surviving the trip. You see, my husband doesn’t do heat and we went to Thailand during one of the hottest years on record, so it is a small miracle that he survived and would be happy to go back ;)
As far as breakfasts go, this one looks pretty fancy but it doesn’t take long to make. The eggs are poached in 3 minutes, I like to poach mine one at a time, and the avocado mash is ready in about the same time. So, you can have the whole meal ready in about 10 minutes.
What’s more, this is a really nutritious breakfast that will keep you full for quite some time - plus it’s bursting with heaps of flavour. The creamy and zingy avocado, crunchy sprouted beans, the heat of sriracha, and the richness of a perfectly poached egg come together in a satisfying meal that’s ideal for breakfast or even as a quick mid-afternoon snack.
Prep time: 10 minutes | Serves: 2 people | Plant points: 6+
Ingredients
4 slices of sourdough bread, toasted
2 cloves of garlic, peeled and pressed
2 medium avocados, peeled and de-stoned
½ lemon, juiced
Small handful of fresh coriander, chopped - plus more for the garnish
2 tbsp of sprouted beans (I used a shop-bought mix of sprouted mung beans and lentils)
2 eggs
1 tbsp extra virgin olive oil
½ tsp sriracha (or more, to taste)
Pinch of salt
Freshly ground black pepper
1 tsp vinegar
Method
In a medium-sized bowl, roughly mash the avocados with olive oil, garlic, lemon juice, a pinch of salt, and freshly ground black pepper. Stir in the chopped coriander and sprouted beans.
To poach the eggs, fill a medium-sized saucepan with boiling water, add the vinegar, and bring to a gentle simmer. Then stir with a spoon so that the water forms a gentle whirlpool. Crack an egg into a small bowl, then carefully slide it into the water - giving the water another gentle stir around the edges to help the egg white wrap around the yolk. Poach for 3 minutes, until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel. Then poach the second egg, repeating the process.
While the eggs are poaching, lightly toast the sourdough slices.
Spread the mashed avocado mixture onto each slice of toast. Divide between two plates and drizzle with olive oil. Then top with the poached eggs - one poached egg per two sourdough slices - and drizzle with sriracha. Garnish with chopped coriander and freshly ground black pepper to taste.
Why It Works
Avocados provide healthy fats and fiber to keep you full, while eggs deliver high-quality protein for sustained energy. Sriracha adds a spicy kick to wake up your taste buds, while sprouted beans offer a crunchy, nutrient-dense finish. This meal comes together in under 10 minutes — perfect for those days when you need a satisfying, no-fuss meal either for breakfast, brunch or a mid-afternoon snack in between writing sessions.
If you’d like to get notified when a new recipe drops, please go here to subscribe to The Hungry Academic newsletter.