We discovered this recipe in one of the most elegant restaurants in London where you can have breakfast, or as they say, breakfast.
It truly won us over with its simplicity and the top quality ingredients used by the kitchen at the Dean Street Townhouse in Soho.
We have therefore done everything possible to re-propose the recipe, without prejudice to the fact that one of the ingredients, estragon or tarragon, is not easy to find fresh in Italy and that apparently the English are crazy about avocados which are always of excellent quality.


  • 1/2 ripe avocado;
  • 1 egg;
  • drop of oil;
  • pinch of salt;
  • pinch of pepper;
  • 1/2 lemon;
  • a slice of bread;
  • half a teaspoon of mustard;
  • a few fresh (better) or dried tarragon or tarragon leaves. Good but not essential;

The recipe is very simple: peel the avocado, take one half and cut it into cubes, season it with lemon and salt.

Blend the other half with salt, pepper, lemon, a drop of oil, half a teaspoon of mustard. Combine the two parts of avocado (the tart part and the blended part), mixing them together and add the tarragon.

Spread the avocado on a slice of toasted bread.

Prepare a poached egg and place it elegantly on top of the crouton.

The crouton is done and all you have to do is enjoy it

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