City Smashed Avocado And Eggs Recipe

Toast the bread

Heat a skillet over medium or preheat the toaster. Brush both sides of the sourdough slices lightly with the butter or olive oil. Toast the slices in the hot skillet 2–3 minutes per side until golden and crisp (or toast to preference in a toaster). Keep warm.

Halve the avocado, remove the pit and scoop flesh into a small bowl. Add the lemon juice, olive oil, sea salt, and half the black pepper. Mash with a fork to a slightly chunky consistency (leave some texture). Taste and adjust seasoning; add red pepper flakes if using. Keep covered at room temperature while you poach the eggs so it doesn't brown too much.

Bring a medium saucepan of water (about 3 cups) to a gentle simmer over medium heat — you want small bubbles, not a rolling boil. Add the vinegar and salt to the water. Stir the water to create a gentle whirlpool (this helps the white wrap the yolk). Crack one egg into a small ramekin or cup. Carefully slip the egg into the center of the whirlpool. Poach for 3 minutes for a soft runny yolk (3.5–4 minutes for slightly firmer). Use a slotted spoon to lift the egg out and briefly drain on paper towel. Repeat with the second egg. If needed, gently trim any ragged whites with kitchen scissors.

Spread an even layer of the smashed avocado onto each toasted sourdough slice, dividing the mixture between the two slices. Season lightly with the remaining black pepper.

Arrange the halved cherry tomatoes over the avocado on both slices.

Place one poached egg on top of each toast. Sprinkle the crumbled feta evenly across both toasts and scatter the fresh basil or microgreens if using.

Drizzle the balsamic glaze in a thin line or zigzag across the toasts. Finish with a pinch of flaky sea salt and a light crack of black pepper. Serve immediately so the eggs remain warm and runny.