Recipes and Cooking

Poached eggs with avocado & feta smash on sourdough

Preparation time 25 mins Serves 4 people


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





Avocado Smash

  • To make the "smash", place avocado halves in a bowl, fork through to create a rustic mash, add lemon juice, crumbled feta, chopped parsley, dill and tomato. Mix well.

Poached Eggs

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

 To Serve:

  • Smear Smash on toasted sourdough and top with two poached eggs.