Smashed avo toast with poached eggs and hollandaise sauce
Create a cafe-quality breakfast from the comfort of your own home with this easy smashed avo toast and poached eggs recipe. Drizzled with homemade hollandaise sauce, it’s the best way to start your weekend.
- 2 tsp white vinegar
- 4 Coles Australian Free Range Eggs
- 1 avocado, stoned, peeled, mashed
- 1 tbs lemon juice
- 4 slices Coles Traditional Wholemeal Country Split Loaf, toasted
- 40g baby spinach leaves
- 4 slices smoked salmon
- Finely chopped chives, to serve
- Lemon wedges, to serve
- 3 Coles Australian Free Range Egg yolks
- 60g unsalted butter, chopped
- 2 tbs lemon juice
To make the hollandaise sauce, combine the egg yolks and 2 tbs water in a heatproof bowl. Place over a saucepan of gently simmering water (don’t let the bowl touch the water). Use a balloon whisk to whisk for 3 mins or until pale and creamy and the mixture has doubled in volume. Add the butter, 1 piece at a time, whisking constantly. Remove from heat. Stir in the lemon juice and season with pepper to taste. Cover the surface with plastic wrap.
Bring a small saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool and cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Meanwhile, combine the avocado with lemon juice in a small bowl. Season.
Divide toast among serving plates. Top with avocado mixture, spinach, salmon and eggs. Drizzle with hollandaise sauce and sprinkle with chives. Season with pepper and serve with lemon wedges.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.