Poached Eggs with Avocado & Fetta Smash
Poached Egg, Avacado and Feta on Toast


  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • 60g crumbled fetta cheese, goat or cow milk
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 100g cherry tomatoes, chopped
  • 8 eggs
  • 1 tbsp white vinegar
  • 2 thick slices sourdough bread




  1. To make the “smash”, place avocado halves in a bowl and fork through to create a rustic mash.
  2. Add lemon juice, crumbled feta, chopped parsley, dill and chopped cherry tomato. Mix well.



  1. Bring a medium shallow saucepan of water and vinegar to the boil. Break egg into a small dish.
  2. Reduce the heat and bring the the water to a simmer. Carefully slide in the egg.
  3. Repeat this process with remaining eggs.
  4. Allow 3 – 4 minutes for poached eggs with firm whites and soft runny yolks. Cook longer for a firmer egg.
  5. Remove with a slotted spoon, rest on a paper towel to absorb any excess water.



Smear smash on toasted sourdough and top with two poached eggs

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