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Avacado smash with poched eggs on sourdough bread


1. 6 cherry tomatoes ( I used the one’s from my own garden. They were all ripe but different sizes)

2. 1 ripe avocado

3. 1 lemon (From my garden)

4. 1 shallot

5. 10 sprigs of coriander

6. 1 habanero

7. 2 teaspoons on Guacamole spice mix or use half a teaspoon of chilli flakes (I got it from a local spice shop in South Melbourne market)

8. 2 slices sourdough

9. Butter to spread on bread

10. 4 eggs

11. mixed salad, to serve

12. Salt a pinch

13. Pepper a pinch

14. Parmesan to garnish


1. Tomatoes: finely dice

2. Shallot: Very finely dices

3. Habanero: finely dice

4. Coriander: chop finely


Ø Cut the avocados in half and scoop out the flesh into a bowl (discard the stone). Add half the lemon juice, tomatoes, habanero, shallot coriander and guacamole spice mix. Using the back of a spoon, roughly smash the avocado, until spreadable.

Ø Fill a large pan with water and bring to the boil; Poach the eggs in the pan of boiling water for 3-5 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.

Ø Toast the sourdough slices. Then spread a bit of butter on one side.

Ø Spread the sourdough toasts with the smashed avocado and divide between two plates. Top each with a poached egg and season with some freshly cracked black pepper and salt.

Ø Garnish with a bit of coriander and parmesan.

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