Poached Eggs, Avocado and Chargrilled Sourdough

Poached eggs make breakfast just that little bit special and it’s easier than you think. Haier’s induction cooktop gives you the perfect simmer to get those eggs poached just right!

Serves: 2

Time: 20 minutes


  • 4 fresh free range eggs
  • 3 tablespoons of white vinegar
  • 4 thick slices of sourdough bread
  • 1 tomato, halved
  • 1 avocado, halved
  • 1 handful of mixed herbs (basil and parsley for example)
  • Salt and pepper
  • Extra virgin olive oil


Bring a pot of water to a gentle boil and add the vinegar. Use a large spoon to make a whirlpool in the water. One a time, crack the eggs into a glass and gently pour into the water. Poach for 3 minutes or until just set. Use a slotted spoon to remove from the water and drain on a paper towel. Season the eggs with a small pinch of salt.

demonstrating the compote being made and preparing the apples in a tart shell

Heat a grill pan over a high heat. Brush bread and tomatoes with olive oil. Grill on both sides to char tomatoes and toast sourdough bread.

To serve, top toast with tomato halves that have been seasoned with salt and pepper, eggs, avocado and herbs.

cooked apple tart sitting on a serving platter

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