Smashed Avocado Recipe

Prepare and toast the bread

Brush both sides of the brown bread slices lightly with olive oil (or spread butter if using). Toast in a skillet over medium heat for 2–3 minutes per side until golden and chewy, or use a toaster until crisp but still chewy. Keep warm.

Prepare avocado

Halve the ripe avocado, remove the pit and scoop the flesh into a bowl. Immediately add the lemon juice to prevent browning.

Using a fork, roughly mash the avocado to a slightly chunky texture — not completely smooth. Stir in the extra virgin olive oil, sea salt, and black pepper. Taste and adjust seasoning. If using, fold in halved cherry tomatoes gently.

Bring water to temperature

Pour 1.2 L (about 5 cups) of water into a wide shallow pan and bring to a gentle simmer over medium heat. The surface should show small bubbles but not a rolling boil. Add the white vinegar to the water.

Crack an egg into a small ramekin or cup. Stir the simmering water gently to create a small vortex, then slip the egg from the ramekin into the center. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and briefly drain on kitchen paper. Repeat with second egg.

If needed, trim any ragged whites from the eggs with scissors for a neater appearance. Keep eggs warm while assembling.

Divide the smashed avocado between the two toasted bread slices, spreading it evenly to the edges.

Place one poached egg on top of each avocado-covered toast.

Season each egg with a pinch of fine salt and a little freshly ground black pepper. Sprinkle red chilli flakes over the eggs (adjust amount to taste). Garnish with microgreens or chopped chives if using, and drizzle a tiny extra drop of olive oil if desired.

Serve immediately while toast is warm and eggs are runny.