Bovrocado Toast With Poached Egg

This is scarcely a recipe but I felt like I had to post it, partly because this meeting of old British classic and modern uber-trendy ingredient actually makes for a killer combination. Trust me.


The intensely salty, beefy Bovril provides a solid underpinning to the cool mashed avocado, spiked with fresh ginger and chilli with the zing of lime (essentially the method from Simply Nigella sans the fresh dill and that was only because I didn’t have any in the house – if you have dill, please use it in this!), and the poached egg is the finishing touch to make it a light meal for one. Any bread will do, I’m more than happy to use plastic white but I’m sure some good sourdough will be even better.

And why else am I posting this? Simple – because I want to get under the skin of the professionally-permanently-outraged who got SO riled up about Nigella Lawson sharing her take on the ubiquitous avocado toast last year. Seriously…if a cooking show angers you because the recipes have simplicity, it may be time to change the channel and re-evaluate your life. So come at me, Twitter! Hit me with your best trolling! I’ve even given it a stupid portmanteau name to really make the hackles on your neck stand on end.

Serves 1 for a light breakfast, lunch or supper.

Bovrocado Toast With Poached Egg


1 ripe avocado

2 slices bread of your choice – even plastic white is good here

Small piece ginger

1/4 tsp chilli flakes (to taste)

1-2 tsp lime juice

Pinch sea salt flakes (to taste)

A few squirts Bovril (to taste)

1 egg

Splash vinegar

Optional: Chilli oil, to drizzle on top


  1. Set a small pan of water on to boil.
  2. Peel avocado and remove pit. Scoop the bright jade flesh into a small bowl and mash roughly with a fork. Mix in the lime juice to prevent it browning and season with salt. Grate in ginger and add chilli. Stir to combine.
  3. Toast your bread.
  4. When bread is toasted, spread with bovril thinly. You don’t have to perfectly cover it, it is just there to add an intense saline underbelly to the sprightly-flavoured avocado.
  5. Spread the bright green avocado mash onto both slices of bread
  6. When water is boiling, add the vinegar and stir with a fork to create a whirlpool.
  7. Crack egg into a small dish and slide in the whirlpool and turn heat down to medium and poach until just cooked through. Remove with a slotted spoon and place on one of the slices of avotoast.
  8. Drizzle with chilli oil and dive in.



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