Preparation time 15 mins
Cooking Time 10 mins
1 large ripe avocado
1 tbsp lemon juice
60g crumbled feta cheese, goat or cow milk
2 tbsp chopped parsley
1 tbsp chopped dill
100g cherry tomatoes, chopped
1 tbsp white vinegar
2 thick slices sourdough bread
1 To make the “smash”, place avocado halves in a bowl and fork through to create a rustic mash.
2 Add lemon juice, crumbled feta, chopped parsley, dill and chopped cherry tomato. Mix well.
3 Bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish.
4 Reduce the heat, to the water, to a simmer. Carefully slide in the egg.
5 Repeat this process with remaining eggs.
6 Allow 3 – 4 minutes for poached eggs with firm whites and soft runny yolks. Cook longer for a firmer egg.
7 Remove with a slotted spoon, rest on a paper towel to absorb any excess water.
8 Smear Smash on toasted sourdough and top with two poached eggs.
The Carousel thanks Australian Eggs for this recipe.