Poached egg and avocado muffin

Make brunch the star of the day with this gorgeous egg and avo combination

  • PREP
    5 minutes
  • COOK
    5 minutes
*Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp if eating raw or partially cooked eggs.


  • 2 eggs
  • 65g wholemeal English muffin, halved
  • ½ avocado


  1. Half-fill a large frying pan with water and bring to a gentle simmer. One by one, carefully crack in the eggs and cook for 2-3 minutes, or until poached to your liking. Remove from the pan with a slotted spoon.
  2. While the eggs are cooking, toast the muffin and roughly mash the avocado.
  3. Spread the avocado over the muffin halves and top each one with a poached egg. Add a twist of black pepper and tuck in!

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