In this spring recipe, we will prepare a quick and generous starter that can be reproduced at home. It's poached egg and avocado croutons.

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  • 2 slices of rye bread
  • 1 avocado
  • 1 tomato
  • Basil
  • 1 stalk of celery
  • 1 onion
  • 10 g of butter
  • 2 Eggs
  • 10 ml of olive oil
  • Oregano
  • Salt
  • Paprika
  • Marjoram
  • Black pepper
  • Raw sprouts


  • Place two slices of rye bread on a board and remove the bread crusts. Place the bread on a baking tray and add salt, oregano, paprika and a drizzle of olive oil on top.
  • On a board, cut the avocado and tomatoes into strips. Then cut an onion into small cubes and the celery stalk into small rings. Chop a few basil leaves. Add lemon juice to the avocado.
  • In a frying pan, add a piece of butter and add the celery and onion. Add a pinch of salt, black pepper and marjoram.
  • In a saucepan with boiling water, add salt and then break the 2 eggs directly into the pan. Leave to cook for 3 and a half minutes on a medium heat. Then remove from the heat when the cooking is finished.
  • Place the rye bread on a board. Arrange the celery and onion mixture. Add the avocado slices, then the tomato slices and finally the egg on top. Season with salt and pepper and enjoy.

This recipe is also available as a video on our streaming platform. The preparation of poached egg and avocado croutons is quick and easy to reproduce at home.