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Avocado and Beetroot Toast

Avocado and Beetroot Relish Toast


  • Large slice of artisan bread

  • Half a small avocado

  • 1 egg

  • 1 tsp vinegar

  • 1 tbsp Springmount Fine Foods Beetroot Relish

  • 2 tsp panko breadcrumbs

  • 1 tsp flake salt

  • 2 tsp ground parmesan cheese

  • Micro greens 


  • Place a small pot of water on the boil with the vinegar. Once boiling, reduce heat and carefully crack in the egg. Cook for three minutes, then remove with a slotted spoon.

  • Toast the bread slice.

  • With a fork smash up the avocado flesh in a bowl.

  • Spread the smashed avocado onto the toast, and spoon on the Beetroot Relish. Carefully place the poached egg on top.

  • In a bowl mix together the breadcrumbs, salt and cheese. Sprinkle over the mixture and then garnish with micro greens. Enjoy!

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