Smashed avocado toast with feta and jammy eggs
The café classic at home: zesty smashed avocado with lemon and chili, salty feta and soft-centered jammy eggs on crunchy sourdough.
- Prep
- 5 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 470 kcal
Ingredients
Method
Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and cook for exactly 6½ minutes for jammy yolks.
While the eggs cook, scoop the avocado into a bowl. Add the lemon juice and a good pinch of salt, then roughly smash with a fork. Leave it chunky.
Toast the sourdough until deeply golden.
Move the cooked eggs straight into a bowl of cold water for a minute, then peel and halve them.
Pile the avocado onto the toast. Top with the eggs, feta, red pepper flakes and herbs, then finish with a drizzle of olive oil and plenty of black pepper.
Tips
- Eggs straight from the fridge need about 30 seconds longer.
- Tap the egg all over on the counter and peel under running water for the cleanest result.
