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Smashed Avocado Poached Egg on Rye

Our resident chef Daniel Penfold from Penfold Catering created this amazing smashed avocado recipe for us to showcase in our Avocado Time Machine Intro Video (you can see the video and the salad here).

So we wanted to share with you this incredible healthy breakfast dish that uses Natavo Zero Avocado.

Smashed Avocado, Poached Egg on Rye Toast Recipe

Serves 4 people

  • 200 grams Natavo Zero smashed avocado
  • Juice from 1 lime
  • Salt flakes
  • Cracked black pepper
  • 4 slices rye bread – toasted
  • 4 free range eggs
  • 2 tablespoons white vinegar

Garnishing salad

  • ½ cup picked mint leaves
  • ½ cup picked coriander leaves
  • ½ cup spring onion, sliced
  • 1/2 medium deseeded long red chilli – sliced diagonally finely
  • ¼ cup good quality fetta (we use Yarra Valley Persian or Woombye)
  • Extra virgin olive oil
  • Salt flakes
  • Cracked black pepper
  1. Place saucepan with 1.5 to 2 litres of water and vinegar on high till boiling, then turn down to simmer
  2. Mix avocado pulp with lime juice, salt, pepper and leave aside.
  3. Crack eggs one at a time into a cup and whilst stirring the poaching water to make a whirl pool, gently place the eggs into the water, poach eggs for approx. 3 minutes. If you like hard eggs you will need to cook them for another minute
  4. Meanwhile toast you pieces of bread in a toaster until golden brown and crisp.
  5. When eggs are poached remove eggs and place onto absorbent paper on a plate.
  6. In a small bowl, place all your garnishing salad ingredients together and gently mix, you don’t want to do this too early otherwise the oil with wilt the greens. Crumble in fetta.
  7. Place your toast on a plate and smear with your avocado mix, gently place a poached egg on your avocado and top with your garnishing salad.
  8. Serve straight away and enjoy.