Easy poached eggs with avocado & dukkah on sourdough

Avocado and dukkah on BLME sourdough

The best thing about travel (for me!) is trying different foods and coming home with new ideas. Dukkah, on toast, alongside a fantastic coffee, for breakfast?

This was more than a discovery, it was a revelation from a work trip 3 years ago^ and it’s stayed with us. Inspired by one of the most incredible ‘Avocado Toast’ breakfasts I’ve had away from home, this recipe is a regular go-to for weekend breakfasts, especially when avocados are in the house!


Per serve (quantity to your liking)
1-2 Eggs
1 Tablespoon of white vinegar
1-2 Slices of BLME (or any) Soughdough bread
Butter for buttering toast
1/2 Tablespoon store-bought or homemade Dukkah
1/4 Cup feta or goats cheese
1/2 Avocado
A wedge of lime or lemon
A small amount of fresh herbs: mint*, dill, basil, coriander or parsley.
Salt & pepper to taste
Drizzle of Reduced balsamic vinegar (optional)


How to make it

1. Fill a medium saucepan with water (enough to cover the eggs) and add a tablespoon of white vinegar. Put this on the stove and let it come to a soft boil.

2. Meanwhile, peel and slice the avocado and chop your herbs into small – medium pieces.

3. Crack your eggs and gently add them one at a time into the boiling water. I crack the eggs into a small dish/glass/jar and use that to tip them softly into the water. They will take approximately 4 minutes to cook.

4. While your eggs are cooking. Toast your sourdough bread.

5. Remove your eggs from the water using a slotted spoon. If they seem super wet, gently place them on a piece of paper towel to drain (so they won’t make your toast soggy).

6. Drizzle your plate with reduced balsamic vinegar (optional), butter your sourdough toast slice/s and spread the sliced avocado.

7. Dust your toast and avocado with the dukkah, sprinkle over the feta or goats cheese and place the poached egg on top. Finish with the chopped herbs, salt & pepper and a squeeze of your lemon or lime!

If serving this to guests, you can serve the lemon or lime wedge on the side to add a little colour and structure to the plate.

Avocado and dukkah on BLME sourdough

^This recipe was inspired by breakfast the Black Sheep Espresso Baa, Coolangatta Queensland, which I believe sadly closed during the Covid-19 season. This little gem made the BEST food and coffee. I gobbled downthe most fantastic veggie burger there. It’s yet to be beaten!

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Writer, Designer, Creative, Sydney Sider.

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