Prep 10 m
Cook 10m


    2 medium eggs

    2 pieces of sourdough bread toast 

    Sakura mix or chives for ganish



    450 gms avocado

    140 gms chopped deseeded tomatoes     

    6 gms coriander leaves 

    9 ml lemon juice

    Salt to taste 

    White pepper to taste

    50 ml olive oil


    Hollandaise sauce

    120 ml egg yolk

    210 gms butter

    25 ml water

    10 ml lemon juice

    8 ml vinegar

    Salt to taste

Email this grocery list

Ingredient Substitution Guide


Making the guacamole

1. Mash the avocado according to how chunky you like it.

2. Cut all your vegetables and mix all the ingredients with the salt, pepper, lemon juice and olive oil in a mixing bowl.

Poached eggs

1. Heat the water until it is simmering and add vinegar.

2. Stir the water and drop one egg at a time while the water is moving. Cook for around 4 minutes if you like your eggs cooked medium. Adjust the time according to how cooked you like your eggs. If you want a silky yolk, cook your eggs for around 2 minutes.

Making the Hollandaise

1. In a mixing bowl add yolk, water, lemon juice and vinegar.

2. Put the bowl over a double boiler and whisk until the mixture is tempered, which will take around 3-4 minutes.

3. When the mixture starts to become thick, slowly drizzle the melted butter and add salt in the end.

Plate the dish

1. Toast the bread with butter and spread a generous layer of guacamole.

2. Put the two poached eggs and drizzle with Hollandaise sauce.

3. Garnish with Sakura mix or chives.

Do you have a favourite recipe to share? Write to us at