Smashed avocado on toast is a deceptively simple café mainstay. What sounds like just two ingredients slapped together has turned into something much more. It’s proper Aussie comfort food, and we’ve exported it to the world (drop into any trendy café in New York or Los Angeles and they’re almost certain to have it on the menu).
Your local bakery is your friend. Big supermarkets do stock different kinds of bread beyond the standard sliced loaf, but for all intents and purposes, a bakery is simply better. For breakfast, pick up a sourdough loaf, with a chewy crust and a dense middle. White bread is fine, but for a little more texture, choose a seeded loaf like soy and linseed.
Toasting It Just Right
The toaster is a kitchen staple, but when you’re in the market for one it can be hard to see the difference between an appliance that sells for under $50, and one that goes for over $100. Both toast your standard sliced bread, but the higher-end models often have larger slots, perfect for thick-cut bread and bagels.
Spread the Avo
2 sprigs of coriander
2 small avocados
½ cup Danish Feta
1 tbsp lemon juice
- Strip coriander leaves into a bowl with a little olive oil, and bruise roughly with the back of a spoon. This releases flavour
- Halve and de-seed the avocados, scooping them onto the coriander. Mash well and mix together
- Add feta and lemon juice and mix well. Add salt, pepper and more lemon juice to taste.
- Serve on thick-cut sourdough toast, seasoned with fresh ground black pepper.
Perfectly Soft-Boiled Eggs
Smashed avo on toast is great by itself, but adding a soft-boiled or poached egg on top takes it to another level. If poaching seems a bit finicky for your tastes, try soft-boiling instead.
It’s as simple as bringing a pot of water to the boil, then lowering to a simmer and dropping your room-temperature eggs in. Let them sit for exactly 4 mins and 30 seconds (break out that egg timer!) and then remove, and plunge directly into ice cold water. That’ll help the egg to stop cooking, and the skin to come away. Gently peel the eggs to reveal a solid white with a wonderfully runny yolk.
But what about the other sides? Don’t be afraid to load up the plate with other breakfast staples, like sautéed mushrooms, wilted spinach, and lots of bacon!
We’ve written extensively about coffee machines on the Betta Blog, with a lot of detail on what separates the different types. For a truly authentic café experience, you’ll need a manual coffee machine, with a steamer arm for the milk. That’ll allow you to get it (with a little practice) as frothy and creamy as your barista!