Adding that oozing, runny poached egg on top of the stuffed avocado, makes it more of an indulgent meal. It’s not that difficult to make, when looking for inspiration for those morning energy booster foods this comes out on top.
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Stuffed Avocados & Poached Eggs
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Salsa stuffed warm avocados with a crispy breadcrumb topping, crowned with runny poached eggs for a delightful brunch or breakfast treat.
Ingredients
- 2 ripe avocados, cut in half and de-stoned
- 2 tomatoes, chopped small
- Squeeze of lime juice
- Fresh coriander, a small handful, chopped
- 1 small red onion, diced
- A handful of breadcrumbs (use panko)
- Salt and pepper to taste
- Chilli flakes, to taste
- Olive oil, for drizzling
- 4 eggs
- Water, for poaching
- Salt, for poaching water
Instructions
- Preheat your oven to 200°C (Gas Mark 6).
- In a bowl, mix the chopped tomatoes, lime juice, salt, pepper, diced red onion, chilli flakes, and chopped coriander. Drizzle with olive oil and mix well.
- Stuff each avocado half with the tomato mixture, pressing down gently to fill the cavity.
- Sprinkle a generous amount of breadcrumbs over the stuffed avocados.
- Place the avocados on a baking tray and bake in the preheated oven for about 10-12 minutes, or until the breadcrumbs are golden and crispy.
- Meanwhile, bring a pot of water to a gentle simmer and add a pinch of salt. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Carefully remove the poached eggs with a slotted spoon and place one on top of each stuffed avocado half.
- Serve immediately, with optional tortillas for dipping.
Notes
- For a spicier kick, add more chilli flakes to the salsa.
- Serve with warm tortillas for dipping.
- Store any leftover salsa in the refrigerator for up to 2 days.
- Ensure the poached eggs are cooked just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed avocado half with poached egg
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 28
- Carbohydrates: 20
- Fiber: 10
- Protein: 10
- Cholesterol: 190
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Frequently Asked Questions
Why are the stuffed avocados baked before the poached eggs are added?
The avocado halves go into a 200°C oven for 10–12 minutes to crisp the panko breadcrumb topping and warm the salsa filling. The poached eggs are cooked separately in simmering salted water for about 3–4 minutes and placed on top just before serving — combining them earlier would overcook the egg yolk and make the dish impossible to serve with a runny centre. 
Why does the recipe call for panko breadcrumbs specifically?
The recipe specifies panko (in parentheses next to “a handful of breadcrumbs”) because panko’s coarser, flakier texture toasts to a crispier golden crust in the oven than regular fine breadcrumbs, which can turn paste-like with the moisture from the salsa filling underneath.
