Kumara Burger, Poached egg & Avocado

There’s nothing better than a perfectly poached egg and avocado for breakfast and what better what to have it than with a stack of vege goodness!


25 mins



Kumara Burger, Poached egg & Avocado


  • 1 packet Kumara Burgers (we love Bean Supreme)
  • Extra Virgin Avocado Oil (we love Olivado)
  • 4 free range eggs (we love Woodland)
  • A drop of white vinegar
  • 2 cups baby spinach (we love The Fresh Grower)
  • Garlic
  • Portobello mushrooms
  • Thyme
  • 2 NZ avocados
  • Juice of 1 lemon
  • 1 tsp smoked paprika
  • Salt & pepper


  1. Heat oven to 180C and line a baking tray with parchment.
  2. Lay the portobello mushrooms on the tray and top with garlic, thyme, avocado oil, salt and pepper. Bake for 20-30 minutes.
  3. Cook the kumara burgers in a frypan or barbeque with a drizzle of extra virgin avocado oil. Keep warm.
  4. Wilt spinach in slightly salted water and refresh. Drain and squeeze excess water out.
  5. In a bowl, smash the avocado flesh with a fork with lemon juice, salt, black pepper and paprika.
  6. Poach eggs. One at a time. In a saucepan, bring at least 5 cm deep water to a simmer. Add a drop of vinegar. Stir the water to create a gentle whirlpool to help the egg white to wrap around the yolk. Break the egg in a small bowl then gently tip it in the centre. Cook for 3-4 minutes or until the egg white is set.  Lift the egg out with a slotted spoon and drain on kitchen paper. Repeat.
  7. Place a kumara burger on a serving plate. Top with spinach, mushroom, avo smash and poached egg. Season with salt and freshly ground black pepper, garnish with garlic chives and thyme –  drizzle of extra virgin avocado oil.