Poached Egg and Basil Avocado Pitta


This is a great and filling brunch/lunch idea. Its also a bit more interesting than just giving someone a poached egg, delicious though they are. Obviously you don’t have to use a pitta bread, this would also work wonderfully on a nice crusty slice of toasted sourdough.

I don’t know about you, but I find poaching an egg a lot more complicated than it should be, I’ve tried various methods, but this cheats version works best for me!

IMG_9109       IMG_9113              IMG_9114

So here is my step by step guide

  1. Line a mug with 2 layers of cling film and crack your egg into the middle.
  2. Bunch it all together making sure there are no air bubbles and that the egg is fully enclosed.
  3. Place in boiling water and cook for 4 and a half minutes. Leave it to cool for about 30 seconds before you start to gently peel away the cling film.

Serves 1


  • 1 egg
  • 1/2 avocado
  • 4 basil leaves, chopped
  • lemon juice to taste
  • salt and pepper
  • wholemeal pitta


  • saucepan
  • chopping board and sharp knife


  • Poach the egg in boiling water.
  • In the meantime pit and skin the avocado, mash it up with a fork, season with salt, pepper, lemon and basil.
  • Toast the pitta then, place the avocado mush on top.
  • The egg should be ready by this point, place it on top, and voilà!

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