Cafe-style smashed avo with poached eggs
Cafe-style smashed avocado with poached eggs has become a popular brunch dish in recent years. If you're looking to recreate this dish at home, it's easy to do so! Simply toast a slice of bread, mash up half an avocado with salt, pepper, and lemon juice, and poach an egg. Add any additional toppings you desire—we choose dukkah and a balsamic glaze. Recipe featured in 'The 20-kilo challenge' cookbook.
1 cup(s), baby leaves, (30g)
Red wine vinegar
White sourdough bread
2 slice(s), toasted, (2 x 40g)
- Mash avocado, cumin and lime juice in a small bowl with a fork. Season with salt and pepper.
- Add rocket and vinegar to a bowl and toss to combine.
- Half-fill a medium frying pan with water and bring to a gentle simmer over medium heat. Crack 1 egg into a cup, then carefully slide into water. Repeat with remaining egg. Reduce heat and poach eggs for about 3 minutes or until egg whites are set and yolks are cooked to your liking.
- Spread smashed avocado evenly over toast slices. Top with poached eggs and dukkah. Drizzle with balsamic glaze and serve with rocket.