Crispy Pancetta & Avocado Smash Toast with Poached Egg

Crispy smoked pancetta is layered over creamy avocado smash and golden sourdough, topped with a perfectly poached egg and finished with a drizzle of chilli oil. A simple yet indulgent brunch recipe that’s full of flavour and texture.

Course brunch, lunch

Cuisine European

Diet Low Fat

Keyword avocado smash with pancetta, avocado toast with pancetta, crispy pancetta toast, easy brunch recipes UK, gourmet brunch ideas, pancetta and egg recipe, pancetta avocado egg toast, pancetta breakfast ideas, poached egg brunch recipe, smoked pancetta sourdough

Prep Time 10

Cook Time 10

Servings People

Calories 420

Ingredients

4 Smoked Pancetta
2 thick slices sourdough or rustic bread
1 ripe avocado
2 tsp lemon juice
1 tbsp white wine vinegar
2 free-range eggs
Pinch of sea salt & cracked black pepper
A drizzle of chilli oil
Handful of microgreens or salad leaves

Instructions

Prepare the avocado smash

Scoop avocado into a bowl, mash with lemon juice, salt, and pepper until creamy but chunky.

Poach the eggs

Bring a pan of water to a gentle simmer, add vinegar.
Crack each egg into a small bowl, slide gently into the water.
Poach for 3–4 minutes until whites are set and yolks runny.

Cook the pancetta

Heat a dry frying pan on medium-high.
Lay in the pancetta slices, fry until crisp and golden (2–3 mins per side).
Remove to paper towel to drain.

Toast the bread

Toast the sourdough until golden and crunchy.

Assemble

Spread avocado smash over toast.
Top with a poached egg.
Layer crispy pancetta slices over the top.
Drizzle with chilli oil and garnish with microgreens.

Notes

Enjoy as a hearty weekend brunch or serve with a side salad for a light lunch. Pair with a flat white coffee or fresh orange juice.

Nutrition