5 from 10 votes

Avocado Stuffed French Toast with Poached Egg - gluten free!

Gluten free Avocado Stuffed French Toast with Poached Egg has added zing from lime juice and jalapeno peppers - quick and delicious, you will be hooked!
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Camilla


  • 1 – 2 avocados depending on size
  • ½ lime
  • 4 - 6 pickled red jalapeño slices finely chopped (or to taste)
  • 2 slices Newburn Bakehouse White Sourdough Artisan Cob
  • 1 egg
  • 1 large knob of butter
  • 1 tbsp rapeseed oil
  • freshly ground salt & pepper
  • For poached egg:
  • 1 egg
  • splash of white distilled vinegar
  • grind of dried chilli & garlic
  • 4 strands of chives


  1. Beat egg and season with salt & pepper.
  2. Pour onto a large plate.
  3. Halve and stone the avocado, then mash with a fork adding a generous squeeze of lime juice, chopped red jalapeños, salt and pepper.
  4. Spread onto one of the slices of Sourdough, then top with the other slice.
  5. Dip both sides of the sandwich into the beaten egg.
  6. Place oil and butter in a frying pan over a medium heat.
  7. Meanwhile boil a kettle of water and add enough water to a small pan (I use a frying pan) to just cover a poached egg along with a splash of vinegar.
  8. Crack an egg into a small bowl or ramekin then gently lower and tip into the boiling water and set timer for 3 minutes.
  9. Put sandwich into frying pan and fry for about 1 minute or until base is golden, then flip over and fry on the other side.
  10. Drain poached egg on paper towel.
  11. Cut Avocado Stuffed French Toast in half and stack, placing the poached egg on top.
  12. Garnish with chives plus a grind of dried chilli and garlic.
  13. Serve immediately.