Parma Ham, Avocado, Pesto and Poached Egg Toasts with Salad

Eggs on toast with salad and coffee

I opened my eyes this morning, rolled over and glanced at the clock on my bedside table. “11am?! How did that happen?”, and then it dawned on me… The clocks went forward! Undeterred, I used the fact that it was brunch-time plus Easter Sunday, to prepare some fancy eggs… These are yum, and who says you can’t have salad for breakfast? I used my Mum’s salad dressing recipe, because it’s amazing and really easy to make. Most of the ingredients were picked up at the market yesterday.

People often worry that poached eggs will fall apart, but if you use very fresh eggs, store them at room temperature and follow my tips below, they’ll come out perfectly every time!

Parma Ham, Avocado, Pesto and Poached Egg Toasts

Serves 2

parma ham, avocado and egg on toast with salad


For the toasts:

  • 2 slices of toast. I used pumpkin and sunflower seed bread
  • 4 tsps. of wild garlic pesto (mix with mayonnaise for a milder flavour)
  • 2 slices of parma ham
  • ½ avocado, lightly mashed
  • 2 fresh, free-range hen’s eggs (at room temperature)

For the salad:

  • 2 handfuls of mixed leaves
  • 6 tomatoes

For Mum’s Salad Dressing

  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. mustard
  • 1 tsp. honey
  • salt and pepper


  1. Boil 800ml of water in a small saucepan
  2. Meanwhile, prepare the salad. Put all of the dressing ingredients in a jar (I use an old jam jar), shake vigourously and Bob’s your uncle! (It will keep in the fridge for up to a week.) Add it to your mixed leaves and tomatoes and mix to coat all of the ingredients in dressing
  3. Wait for the water to reach a rolling boilpan of boiling water
  4. Turn the heat down to medium, and leave until it is lightly simmering. There should be small bubbles rising from the bottom of the saucepan (these will prevent the eggs from sticking to the bottom of the pan)pan of simmering water
  5. Crack one of the eggs off the edge of the pan, hold as close to the water as possible, and slowly allow to slide into the water. Repeat with the other eggpan of water with 2 poached eggs in it
  6. Leave to simmer for about 3 minutes (until the white is just hard)
  7. Assemble the toasts. Put 2 tsps. of pesto on each slice, add a slice of parma ham, put the avocado on top and finally, add the egg when cooked (remove them from the water with a slotted spoon)
  8. Serve with the salad on the side
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