Avocado Feta Toast Recipe

Prep and toast

Brush both sides of the sourdough slices lightly with the 2 tbs extra-virgin olive oil (or spread 1 tsp butter per slice if preferred). Toast in a skillet over medium-high heat 2–3 minutes per side until golden and crisp, or use a toaster/oven on medium-high for 4–6 minutes. Keep warm on a rack.

Halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork until mostly smooth but slightly chunky. Add 1 tbs lemon juice, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp extra-virgin olive oil and chopped herbs if using. Taste and adjust seasoning — this mixture should be bright and slightly tangy to contrast the feta and egg.

Bring poaching water to a gentle simmer

Fill a medium wide saucepan with about 1.2 liters (1200 ml) water. Add 1 tbs white vinegar and 1/4 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so the surface is calm.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon, then slip one egg from the ramekin into the center. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer but still soft yolks. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs (poach in batches of 2–3 depending on pan size).

If making ahead by a few minutes, transfer poached eggs to a bowl of warm water to keep warm; reheat briefly in simmering water for 15–30 seconds before serving if needed.

Spread about 2–3 tablespoons of the mashed avocado mixture evenly on each toasted sourdough slice.

Sprinkle approximately 3 tablespoons (about 0.75 cup total) crumbled feta evenly across the 4 toasts, gently pressing some into the avocado so it adheres.

Place one soft-poached egg on top of each toast. Lightly press so egg makes contact with avocado and feta.

Season each assembled toast with a pinch of fine sea or flaky salt (about 1/8 tsp per toast) and a sprinkle of red pepper (chilli) flakes — about 1/8 tsp each. Drizzle a few drops of extra-virgin olive oil over the eggs if desired and finish with a few turns of freshly ground black pepper.

Serve immediately while the toast is warm and eggs are soft. Provide extra lemon wedges and chilli flakes at the table if desired.