Bread-Free Avocado with Poached Egg, Roasted Tomatoes and Greens

I’m a huge fan of avocado toast, but today I didn’t have a big slice of sourdough bread waiting for me. So I improvised and turned it into a bread-free salad instead. Creamy avocado, a soft poached egg, and sweet roasted tomatoes came together on my plate, and with a handful of greens it turned into a light but filling lunch that I’ll definitely be making again.

Bread-free avocado lunch plate topped with a poached egg, roasted cherry tomatoes, and fresh arugula

Ingredients

• 1 ripe avocado

• Juice of half a lemon

• Salt and black pepper

• 1 large egg

• A handful of arugula or baby spinach

• A handful of cherry tomatoes, halved

• 1 tbsp olive oil (plus extra for drizzling)

• Fresh herbs (parsley, chives, or dill)

• Chili flakes (optional)

Instructions

Preheat your oven to 200°C conventional / 180°C fan. Place the halved cherry tomatoes on a baking tray, cut side up. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 15–20 minutes until soft, lightly caramelized, and juicy.

Meanwhile, cut the avocado in half, remove the pit, and mash the flesh with lemon juice, salt, and pepper. Spread it onto the center of your plate in a neat circle.

For the poached egg: bring a small pot of water to a gentle simmer and add a splash of vinegar (optional, helps the whites set). Crack each egg into a small bowl. Stir the water gently to create a swirl, then slide the egg into the center. Poach for 3–4 minutes until the whites are set and the yolks remain soft.

Lift the egg out with a slotted spoon. Briefly rest it on a piece of kitchen paper to remove excess water, then place it directly on top of the avocado.

Arrange the roasted tomatoes on one side of the plate and the greens on the other. Drizzle with a little extra olive oil and scatter with fresh herbs and chili flakes. Serve immediately while the egg is warm and runny.