In 2014, I moved to Australia for six months. My taste buds were opened up to a new style of breakfast foods and more specifically, avocado toast. It was the first time I had ever had avocado toast. The breakfast culture in Australia was so different to what I had known back home in Canada. I was never a huge fan of going out for breakfast and getting the classic fry up – eggs, bacon, pancakes and toast. It’s not that Australia didn’t have the classic fry-up breakfast, they did, but they also had little cafes that served up fresh and healthy alternatives, done right. Whether it was extravagant avocado toast or colourful smoothie bowls, I was hooked. On my last morning in Australia I went to a local cafe at Tamarama Beach in Sydney to get one last avocado toast breakfast. I wish I could remember the name of the cafe, however from my research it appears that it may be closed now. It was the BEST avocado toast I had ever had. All though my memory of the recipe has faded, I still try and replicate it whenever I am craving avocado toast. The key to taking your avocado toast to the next level is the bread. I personally like to use a thick slice of fresh, naturally leavened sourdough bread. My favourite flavour is honey-walnut!
*Note: I added a balsamic glaze to this recipe to drizzle over top. Normally I use a store bought glaze, however today I decided to attempt to make my own from scratch. It was my first attempt, and it was a fail. The balsamic vinegar didn’t quite boil down to the syrup that I aspired it to, however I still used it as it still tasted great. I will have to work on perfecting that one for next time!
If I do buy a store bought balsamic glaze, this is the one I use: Nonna Pia’s Classic Balsamic Glaze (12.85 Ounce)
Ingredients:
Makes one serving
Avocado Toast:
- 1/2-3/4 inch thick slice of your favourite bread, lightly toasted
- 1 avocado
- Squeeze of lemon juice
- 2 tablespoons feta
- Handful of sprouts
- 1-2 poached eggs
- Balsamic glaze (store bought or homemade)
- Drizzle of olive oil
- Sea salt to season
Poached Eggs:
- 2 tablespoons of white vinegar
- 1/2 tablespoon salt
Directions:
Avocado Toast:
- Slightly toast your bread until golden
- Spread one half to one full avocado over the toast
- Squeeze a little lemon juice over the avocado
- Season with sea salt and pepper
- Top with your favourite sprouts (or any other greens, arugula is another favourite topper of mine) and crumbled feta
- Place your poached eggs on top. Top off with a drizzle of balsamic glaze and a tiny bit of olive oil.
Poached Eggs:
- Crack your eggs into a small dish and set aside
- Fill a small pot with water and add the salt and vinegar. Bring to a boil
- Once the water is boiling, stir the water in circular motion to create a whirlpool effect. Gently pour the eggs into the centre of the whirlpool, pouring close to the surface of water. Turn off the heat and cover with a lid. I set my timer for 7 minutes for the perfectly medium poached eggs. If you prefer runnier or well done eggs, adjust time accordingly.