Toasted slices of our Multiseed Sourdough Boule are the perfect base for smashed avocado, poached egg and a dash of hot chilli sauce, for that extra kick.


  • 1 slice of Warburtons Gluten Free Multiseed Sourdough Boule
  • 2 ripe avocados, peeled and de-stoned
  • ½ red onion, finely chopped
  • ½ juice of lime
  • ½ tsp chilli flakes
  • A pinch of salt and pepper
  • 1 egg
  • 1 tbsp white wine vinegar
  • Hot chilli sauce
  • A pinch of chopped parsley
  1. Mash together the avocado, red onion, chilli, lime juice, salt and pepper in a bowl.
  2. For the poached egg, boil a saucepan of water and bring to a simmer, add the vinegar. Break the eggs into the saucepan and poach for 3-4 mins. Remove with a slotted spoon and drain.
  3. Meanwhile, toast the slice of Multiseed Sourdough.
  4. Top the toast with the smashed avocado first, perfectly poached egg second and then drizzle on a little of the the hot chilli sauce.
  5. Sprinkle on the parsley and any remaining chilli flakes.