Early Harvest Poached Eggs

This recipe is all about taking classic sourdough toast and making it extraordinary. Just imagine crispy bacon, perfectly poached eggs, creamy avocado, and a flavourful drizzle of our Early Harvest Extra Virgin Olive Oil. Topped off with the scrumptious combo of Nana's Tomato Relish and Bush Tucker Dukkah.

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.


  1. Fill a large pot 3/4 full of water and bring to the boil. Once boiling, turn down to a simmer. 
  2. In a pan, start cooking slices of bacon on a low heat.
  3. Add in Rich Glen White Balsamic Vinegar to the simmering pot of water.
  4. Crack eggs into small bowls (this makes it easier to pour them into the pot of water), and then pour them into the simmering water. Cook for 3 Minutes, then take out and set on some paper towel to drain.
  5. While eggs are cooking, brush sourdough with Rich Glen Early Harvest Extra Virgin Olive Oil and grill/toast until golden.
  6. Once toast is cooked, top with avocado, a generous amount of Rich Glen Nana's Tomato Relish (you definitely don't want to skimp on this, it's so delicious!).
  7. Then add cooked bacon, poached eggs and sprinkle with Rich Glen Bush Tucker Dukkah.

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Products used in this recipe