Sambal, eggs and avocado on toast
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Fusion
Serves: 2
  • 2 medium or large size eggs
  • 1 large ripe avocado
  • 2 slices of bread (I use rye bread, but any good quality bread will do; I prefer to avoid sourdough with large holes in the texture as it doesn't hold the topping)
  • 2 tablespoon of sambal, preferably homemade
  • salt, pepper, sugar to taste
  • TOOLS (optional): egg poaching pods
  1. How to use the poaching pods:
  2. Boil 2inches of water in a small pot, lower to a simmer.
  3. Lightly oil two pods and place them in the simmering water, then break an egg in each. Cover with a fitting lid and cook for 4 to 8 minutes, depending on how you like your eggs. I found 6 minutes is perfect for me as I prefer them slightly more set than usual for this recipe.
  4. Use the tool or a spoon to lift the pods out of the water and gently slip the edge of a spoon around the egg to detach it into a plate. Make sure you get rid of any water from condensation that may have gathered in the pod.
  5. While your eggs boil. put the bread in the toaster and mash the avocado flesh with salt, pepper and a pinch of sugar to taste.
  6. Assemble your toast: spread the mashed avocado on toasted bread, place the egg on top and drizzle with the sambal. Grab and enjoy!
Recipe by Orientespresso at