Australian Smashed Avocado Toast with Feta and Poached Egg

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This is the quintessential Australian cafe staple that put smashed avo on the global brunch map. Rustic sourdough is piled high with chunky smashed avocado, a jammy poached egg, salty feta, and a generous sprinkle of toasted dukkah. It's bright, creamy, and deeply satisfying in that uniquely Aussie, salt-fat-acid kind of way.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 4 gSugar
• 21 gProtein
• 720 mgSodium
• 720 mgPotassium
• 190 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the smashed avocado

• 2 ripe Hass avocados, halved and pitted
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt flakes
• Freshly cracked black pepper, to taste
• 1 tbsp finely chopped flat-leaf parsley

For the poached eggs

• 4 large eggs, very fresh
• 1 tbsp white vinegar
• Pinch of salt

For the assembly

• 4 thick slices sourdough bread (about 2 cm)
• 1 tbsp olive oil, for brushing
• 100 g Australian feta cheese, crumbled
• 1/4 small red onion, very thinly sliced
• 1 tsp dried chili flakes
• 2 tsp almond and sesame dukkah
• Lemon wedges, to serve
• Microgreens or baby rocket, to garnish

Directions

1. Fill a wide saucepan with about 8 cm of water, add the vinegar and salt, and bring to a gentle simmer. Crack each egg into a small cup, then slide one at a time into the water and poach for 3 minutes until the whites are set and the yolks remain runny. Lift out with a slotted spoon and drain on paper towels.
2. While the eggs poach, preheat a chargrill pan or heavy skillet over medium-high heat. Brush both sides of the sourdough slices with olive oil and grill for 2-3 minutes per side until deeply golden with char marks. Keep warm on a wire rack.
3. Scoop the avocado flesh into a bowl. Add the lemon juice, olive oil, sea salt, pepper, and parsley, then use a fork to roughly mash, leaving plenty of chunky texture. Taste and adjust seasoning.
4. Spread a generous mound of smashed avocado across each warm slice of toast, going all the way to the edges. Scatter the crumbled feta over the top, then drape the thinly sliced red onion across each slice.
5. Top each toast with a poached egg, sprinkle generously with chili flakes and dukkah, finish with a pinch of extra sea salt, and garnish with microgreens. Serve immediately with a lemon wedge for squeezing over the top.

Cook’s Notes

• Choose avocados that yield slightly to gentle pressure at the stem; under-ripe fruit will be hard to mash and lack flavor.
• Don't over-process the avocado; a chunky, rustic texture is the hallmark of an authentic Australian smashed avo.
• If you can't find dukkah, substitute with toasted sesame seeds mixed with a pinch of sumac and cracked coriander.
• Toast the bread just before assembling so the warmth gently melts the feta and keeps the avocado vivid green.
• For a vegan version, swap the poached egg for a handful of spiced chickpeas and use a plant-based feta.

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