Smashed avo on toast
Smashed avocado on toast
The Australian café breakfast: chunky lemon-chilli avocado on thick sourdough with crumbled feta, plus a poached egg if you like
Smashed avo became the signature breakfast of Sydney and Melbourne cafés in the 1990s and 2000s, and today it's on the menu of almost every café in Australia, from Bondi to Fitzroy, eaten on weekend mornings with a flat white. Ripe avocado is crushed roughly with lemon, salt and chilli and piled thickly onto toasted sourdough, then topped with salty crumbled feta and, often, a soft poached egg. It's creamy, sharp, crunchy and salty all at once. Chef's tip: smash the avocado with a fork, not a blender, and leave it chunky; the contrast between the rough avo and the crisp toast is the whole point.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 slices sourdough breadthick-cut
- 1 tbsp lemon juice
- ½ tsp dried chilli flakes
- ½ tsp flaky salt
- ¼ tsp black pepper
- 1 ¾ oz feta (vegetarian rennet)crumbled
- 1 tbsp extra virgin olive oil
Optional toppings
- 2 eggs (optional)for poaching
- 1 tbsp white vinegar (optional)for the poaching water
- 2 radishes (optional)thinly sliced
- 1 tbsp mint or coriander leaves (optional)
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Method
0/5 doneStep 1: If poaching 2 eggs, bring a pan of water to a bare simmer over a medium-low heat, with small bubbles just rising, and add 1 tbsp white vinegar.
3 minStep 2: Halve and stone 2 ripe avocados, scoop the flesh into a bowl and add 1 tbsp lemon juice, ½ tsp dried chilli flakes, ½ tsp flaky salt and ¼ tsp black pepper. Smash with a fork into a rough, chunky mash. A common mistake is mashing too early: avocado browns within minutes, so do it just before the toast is ready.
2 minStep 3: Toast 2 slices sourdough bread until deep golden and crisp all the way through, so it can carry the weight without going soggy.
3 minStep 4: Crack each egg into a cup, stir the water to make a gentle whirlpool and slide the egg into the middle. Poach for 3 minutes, until the white is set and the yolk wobbles, then lift out onto kitchen paper.
3 minStep 5: Pile the avocado thickly onto the toast, right to the edges. Scatter over 1 ¾ oz feta (vegetarian rennet), drizzle with 1 tbsp extra virgin olive oil, top with the poached eggs, 2 radishes and 1 tbsp mint or coriander leaves, and add an extra pinch of chilli. Eat straight away.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 34 g
- Fat
- 37 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does smashed avo on toast take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of ripe avocados?
- Mashed peas with lemon juice (for dips).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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