Avocado Toast Recipe

Toast bread

Place sourdough slices in a toaster or on a hot cast-iron skillet over medium-high heat. Toast until golden and crisp on both sides, about 2–3 minutes per side on a skillet or using your toaster setting.

Prepare smashed avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork leaving some small chunks for texture. Stir in fresh lime juice, 1 tsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/2 tsp chilli flakes. Taste and adjust seasoning. Keep covered until ready to assemble to prevent browning.

Assemble avocado on toast

When ready to serve, spread an even layer of smashed avocado onto each toasted sourdough slice (about half the avocado mixture per slice).

Bring water to simmer

Fill a medium saucepan with 1 liter of water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tbs white vinegar and 1/4 tsp salt; stir once.

Create a vortex & poach

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle vortex. Carefully slip one egg at a time into the center of the vortex. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Keep water at a gentle simmer — not boiling — to maintain shape.

Remove and drain

Use a slotted spoon to lift eggs from the water. Gently blot on a paper towel to remove excess water and set aside on a warm plate.

Season eggs

Lightly season each poached egg with a pinch of flaky sea salt and a small grind of black pepper just before placing on the toast.

Prepare potatoes

If using whole baby potatoes, halve or quarter them so pieces are roughly 1–1.5 cm thick. Pat dry with a towel.

Season and cook

Toss potatoes with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Heat a non-stick skillet over medium-high heat and add the potatoes in a single layer. Cook, stirring occasionally, until golden brown and tender, about 10–12 minutes. Alternatively, roast at 220°C (425°F) for 20–25 minutes, turning halfway.

Finish potatoes

Taste and adjust seasoning; keep warm until serving.

Combine 1 cup mixed fresh fruit in a small bowl. Drizzle with 1 tsp honey and sprinkle chopped fresh mint if using. Toss gently to combine and chill briefly or serve immediately.

Top toast with eggs

Place one poached egg on top of each avocado-topped slice of sourdough. If desired, gently press the egg so it nestles into the avocado layer.

Garnish and serve

Sprinkle the eggs and avocado lightly with flaky sea salt, extra chilli flakes to taste, and a scattering of microgreens or basil. Plate the signature seasoned potatoes alongside the toast and add the fruit cup on the side. Serve immediately while eggs are warm and potatoes are crisp.