Australian café-style avocado toast: grilled country bread, mashed and lemony avocado, crumbled feta, chili, and a runny poached egg on top.
Ingredients
- 2 slices Country bread
- 2 pieces Ripe avocado
- 2 pieces Very fresh eggs
- 60 g Feta
- 0.5 pieces Lemon
- 0.5 pieces Fresh red chili
- 1 tbsp White vinegar
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
Method
- Bring a pot of water to a simmer, add the white vinegar, and lower to a gentle simmer.
- Crack each egg into a ramekin, create a gentle whirlpool in the water, and slide the eggs in. Poach for 3 minutes, then drain on paper towels.
- Meanwhile, toast the country bread slices.
- Cut the avocados, scoop out the flesh, and mash it roughly with a fork along with the lemon juice, salt, and pepper.
- Spread the mashed avocado on the warm toasts and crumble the feta over the top.
- Place a poached egg on each toast, and drizzle with a little olive oil.
- Sprinkle with finely sliced red chili, a crack of pepper, and serve immediately.
Nutrition
Per serving
- Energy
- 628.5 kcal
- Protein
- 16.52 g
- Carbohydrate
- 22.91 g
- Fat
- 50.45 g
- Fibre
- 7.88 g
- Calcium
- 94.49 mg
- Iron
- 1.23 mg
- Magnesium
- 52.88 mg
