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Avocado Stuffed French Toast with Poached Egg - gluten free using Newburn Bakehouse by Warburtons White Sourdough Artisan Cob @fabfood4all
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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, Brunch, Light Lunch
Cuisine French
Keyword Avocado, gluten-free, toast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Camilla Hawkins


  • 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


  • Beat egg and season with salt & pepper.
  • Pour onto a large plate.
  • Halve and stone the avocado, then mash with a fork adding a generous squeeze of lime juice, chopped red jalapeños, salt and pepper.
  • Spread onto one of the slices of Sourdough, then top with the other slice.
  • Dip both sides of the sandwich into the beaten egg.
  • Place oil and butter in a frying pan over a medium heat.
  • 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.
  • Crack an egg into a small bowl or ramekin then gently lower and tip into the boiling water and set timer for 3 minutes.
  • 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.
  • Drain poached egg on paper towel.
  • Cut Avocado Stuffed French Toast in half and stack, placing the poached egg on top.
  • Garnish with chives plus a grind of dried chilli and garlic.
  • Serve immediately.