Golden Miso Avocado Toast with Poached Egg & Dukkah

About This Recipe

White miso — a fermented soybean paste — does something extraordinary to avocado. Its gentle umami depth amplifies the avocado's natural butteriness and adds a subtle complexity that plain lemon-and-salt versions simply can't match. Combined with a runny poached egg and crunchy hazelnut dukkah, this is the kind of breakfast that makes you genuinely excited to get out of bed.

Method

1. 1

   Make the dukkah

   Toast hazelnuts in a dry pan for 3 minutes. Combine with sesame seeds, coriander seeds, cumin seeds, and a pinch of salt. Crush lightly in a mortar — not too fine, keep it textured.

2. 2

   Whip the miso avocado

   Halve and scoop avocados. Mash with miso paste and lemon juice until smooth but with a little texture. Season to taste.

3. 3

   Poach the eggs

   Bring a deep pan of water to a gentle simmer. Add white wine vinegar. Create a gentle whirlpool with a spoon and slide in eggs one at a time. Cook for 3 minutes for runny yolks.

4. 4

   Toast the sourdough

   Toast sourdough slices until deeply golden.

5. 5

   Assemble

   Spread miso avocado thickly on toast. Top with a poached egg, a generous scatter of dukkah, chilli flakes, and micro herbs.

Nutritional Information (per serving)

Nutritional values are estimates. Reviewed by Dr. Priya Nair, RD.