Avocado Toast Recipe with Poached Eggs
Make our classic smashed avocado toast recipe with poached eggs for an Australian café style breakfast at home. Just add sourdough toast, vegemite, freshly squeezed OJ, and single origin coffee, and you’re set! This is the perfect weekend breakfast to make if you’re in lockdown and missing your favourite café.
Servings: 2
Calories: 602kcal
Equipment
- Slotted Spoon
- Saucepan
Ingredients
- 1 ripe avocado
- 1 tsp lemon or lime juice
- 100 g feta cheese crumbly
- ½ tsp sea salt or to taste
- ½ tsp cracked black pepper or to taste
- 2 slices sourdough toast
- 2 tbsp extra virgin olive oil
- 2 eggs poached
- ½ tsp chilli flakes optional
Instructions
- Cut the avocado in half, remove the pit, scoop out the flesh, and transfer it to a mixing bowl. Use a large fork to mash the avocado until you have a rough creamy texture; don’t worry if there are lumps, as texture is good.
- Add the lemon or lime juice, crumbly feta cheese, and salt and pepper to taste, and use the fork to combine well, while still leaving some lumps of feta for texture.
- Toast your sourdough bread and generously brush on virgin olive oil (or slather on good quality butter if you prefer).
- Poach your eggs until they are done yet remain soft and runny, then set aside.
- Scoop the mashed avocado on top of the toast, pressing down an area for your egg to sit snugly, then gently rest the poached eggs in their possies, and sprinkle with a little more sea salt, cracked black pepper, and chilli flakes.
- Plate with a rucola and cherry tomato salad doused in virgin olive oil and balsamic vinegar or a fresh fragrant herb salad, and serve with more sourdough toast, good butter, Vegemite, orange juice, and great coffee.