Aussies do it right: The Avocado Toast – 2 ways

If we are the land of the pancake, bacon and eggs grand slam breakfasts (or acai bowls and fresh pressed juice if you’re from southern California), then Australia is the land of avocado toasts. If there’s one thing I learned during my month travel, is that Ozzies eat about ten times as many avocados than Americans. You’re really not a proper cafe unless avocado toast is on the menu. And seriously, why aren’t we eating more avocados?? Avocados are nature’s butter, and oh so versatile. Cook em, mash em, stick em in a stew, or in this case, spread it on toast for breakfast.Simple, yet refined.

You don’t have to be in a cafe deep in the heart of Sydney’s CBD to enjoy a masterful avocado toast. It is truly the most simple thing to make. Slice a thick piece of bread – be it sourdough, wheat, rye or whatever you like. Toast it. Mash half and avocado and spread it on top. Sprinkle a bit of salt and pepper. Drizzle a little olive oil. Devour. That’s the simple, basic mother recipe.

What’s the best part of a mother recipe? It allows you to create a range of dishes that stems from it. Additions and variations are really the fun part, and avocado is such a tame, clean flavor you can add anything to your heart’s desire. Poached egg is the classic, but why not some sliced roasted tomatoes, greens, chives, goat cheese, sardines, salmon or even salsa? Your limit is only whatever your stomach desires. After devouring through numerous avocado toasts, all in the name of research of course, I’ve come up with two of my favorite, yet simple recipes. So make yourself a flat white and avocado toast, pull out the morning newspaper and enjoy your morning breakfast. I mean, brekkie.


Poached egg and Avocado Toast

Servings: 1

Prep time: 5 min, Total Time: 10 min


  • Loaf of good bread – 2 slices
  • 1 cold egg
  • Vinegar
  • 1 ripe Avocado, quartered
  • Sea Salt/Pepper
  • Olive oil
  • Crushed Red Pepper
  • Nutmeg
  • Fresh parsley


1. Bring a small pot of generously salted water to boil. Add in 2 tsp of vinegar.

2. When pot comes to a boil, bring down to a nice simmer. Crack a cold egg in to a small bowl. Take a spoon and vigorously start stirring to create a whirlpool effect. Once you have a nice whirlpool, quickly take your bowl, and slowly add in the egg to the center of the whirlpool (this helps to keep the white together with the yolk and not spread around the pot and make a mess). You may need to stir a bit more on the outer edges to keep the whirlpool effect going.

3. Once the egg is in, immediately take off heat and cover for 3-5 min (3 min for more runny eggs, 5 min for less runny eggs).

4. While waiting, toast bread slices. Place 2-3 avocado quarters on top and sprinkle with salt, pepper, crushed red pepper and nutmeg. Drizzle a bit of olive oil.

5. After your egg has poached, scoop out with a slotted spoon and let drain. Place egg on top of other slice. Sprinkle with salt and pepper.

6. Top with fresh parsley. To eat, I like to mash avocados and egg on top of toast. Enjoy!


Avocado and Feta Toast

Servings: 1

Prep time: 5 min, Total Time: 5 min


  • Loaf of good bread – 1 slice
  • 1/2 ripe Avocado
  • Fresh Feta Cheese
  • Sea Salt/Pepper
  • Crushed Oregano, fresh or dried
  • Lemon slice


1. Toast sliced bread.

2. Mash avocados in a bowl with a fork. Season with sea salt and pepper.

3. Spread avocado mix on top of your toast. Crumble feta cheese generously on top.

4. Sprinkle a bit of your oregano on top and squeeze a bit of lemon, and enjoy!


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