Tips for Perfect Sunday Brunch at Home
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Use ripe avocados — they should give slightly when gently squeezed.
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Season the mash well — lemon juice brightens, salt enhances flavour.
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Use fresh eggs for better poaching shape.
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Add vinegar to poaching water to help whites set faster.
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Toast bread until it’s deeply golden for best crunch.
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Use chilli crisp instead of chilli oil for a textured topping.
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Crumble feta generously — it adds tang and salt.
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Prep toppings before poaching for smooth assembly.
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Use paper towel to dry poached eggs before placing on toast.
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Serve immediately — the toast is best warm and crisp.
Serve It With Suggestions
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Fresh orange juice or mimosa
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Cappuccino or cold brew coffee
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Arugula salad with balsamic glaze
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Hash browns or roasted breakfast potatoes
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Greek yogurt with berries and honey
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Sliced watermelon or citrus salad
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Side of smoked salmon
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Green smoothie or pressed juice
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Buttery croissants or banana bread
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Light tomato soup or gazpacho
FAQ's
Q: Can I poach eggs ahead of time?
A: Yes — poach and store in cold water in the fridge, then reheat in hot water for 30 seconds.
Q: What bread works best?
A: Sourdough, multigrain, or rye provide great texture and flavour.
Q: Can I use soft-boiled eggs instead of poached?
A: Absolutely — they work just as well.
Q: Is there a vegan version of this dish?
A: Yes — skip the egg and feta, and top with chickpeas, hummus, or tofu scramble.
Q: Can I prep anything ahead?
A: The yogurt, feta, and mash can be made an hour in advance and stored chilled.
Q: Can I use store-bought chilli oil?
A: Yes — choose one with a mild to medium heat and good flavour profile.
Q: How do I stop toast from getting soggy?
A: Let eggs drain and pat them dry before placing on the toast.
Q: Can I make this gluten-free?
A: Use gluten-free bread to easily adapt the recipe.
Q: Is this recipe good for brunch parties?
A: Definitely — just poach eggs in batches and prep toppings ahead.
Q: What can I add to make it heartier?
A: Try smoked salmon, bacon, or a side of sautéed mushrooms.
