Poached Egg Brunch Toast – With Avocado, Mushrooms & Persian Fetta
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 1 serving
A quick, flavour-packed brunch featuring hot buttered toast layered with creamy avocado, thyme-infused mushrooms, Persian fetta, soft poached eggs, and caramelised balsamic. A 3-minute cook with a big café-style payoff.
Ingredients
Listed in a way that suits single-serve prep
- 1 large slice sourdough or good-quality bread
- Butter or olive oil for frying the bread
- 1 large mushroom or a handful of smaller ones, sliced ~1cm thick
- 1 –2 sprigs fresh thyme leaves only
- 1 knob of butter for mushrooms
- ½ avocado thinly sliced and fanned
- 1 soft poached egg
- Persian fetta or soft Danish fetta, to taste
- Caramelised balsamic to drizzle
- Salt & black pepper to taste
Instructions
Prepare the Ingredients
- Slice the mushrooms, strip the thyme leaves, slice and fan the avocado, and have all ingredients ready before cooking.
Fry the Mushrooms
- Heat butter in a hot pan. Add mushrooms and thyme. Toss for 2–3 minutes over medium-high heat until golden, before they release water. Season with salt and pepper.
Toast the Bread
- In the same or separate pan, fry the bread in a little butter or olive oil until golden and crisp.
Poach the Egg
- Poach the egg in gently simmering, vinegared water for 3 minutes (3½ for jumbo eggs). Drain on paper towel.
Assemble the Toast
- Top the toasted bread with avocado, mushrooms, crumbled fetta, and the poached egg. Drizzle with caramelised balsamic.
Video
Notes
- Use Persian fetta if possible — it adds richness and comes packed in beautiful oil.
- Caramelised balsamic is thick and syrupy. You can buy it or make your own.
- This is true short-order cooking — have everything prepped before you start.
- For poaching tips: add vinegar to the water, crack eggs into a fine sieve to remove watery whites, and use a timer.