Conquer the perfect at-home poached egg dish. 


  • 4 eggs

  • 1 tablespoon finely chopped preserved lemon rind* (See Notes)

  • 1 tablespoon chopped flat leaf parsley

  • 1 avocado, seeded

  • salt and cracked black pepper

  • 4 slices toasted ciabatta

  • sumac, to serve

  • olive oil, to serve


  • 1.

    Place the preserved lemon, parsley, avocado, salt and pepper in a bowl and mash roughly with a fork until just combined. Set aside.

  • 2.

    Bring a medium shallow saucepan of water to the boil. Break an egg into a small bowl.

  • 3.

    Reduce the heat and bring the water to a slow simmer. Carefully slide the egg into the water. Repeat with another egg to cook two at a time.

  • 4.

    Allow 5-6 minutes to cook eggs to a firm white and soft runny yolk. Cook for another minute for a firmer yolk.

  • 5.

    Remove eggs with a slotted spoon, rest on a paper towel to absorb excess water. Keep warm. Repeat with remaining eggs.

  • 6.

    To serve, place the toasted ciabatta slices on serving plates and smear liberally with avocado mixture. Top with poached eggs and sprinkle over the sumac. Drizzle with olive oil and serve.


*Preserved lemon adds plenty of zest to this dish, its available in most delis, but if hard to find just add a good squeeze of fresh lemon juice.

This recipe was provided by the Australian Egg Corporation Limited

For more information about eggs, visit


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