Australian Avocado Smashed Eggs on Toast with Grilled Tomatoes and Mushrooms

Allergens

Eggs, Gluten (if using regular wheat bread)

Ingredients

• 4 large free
• range eggs
• 2 ripe avocados
• 4 slices of whole wheat or sourdough bread
• 2 medium tomatoes
• 8 oz white button mushrooms
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the tomatoes into thick rounds and arrange them on a baking sheet with mushrooms. Season with salt, pepper, and garlic, then drizzle with olive oil. Roast for 15 20 minutes or until tender.
3. While the vegetables are roasting, toast the bread slices in the oven for 7 10 minutes, or until crisp and golden brown. Remove from the oven and set aside.
4. In a non stick pan, crack the eggs and cook them over medium heat for 2 3 minutes until the whites are set but yolks remain runny. Then, gently smash the eggs with a spatula to your desired consistency.
5. Scoop out two portions of mashed avocado onto each slice of toast. Top with the cooked, smashed eggs, roasted tomatoes, and mushrooms. Garnish with fresh parsley and season with salt and pepper to taste.

Chef’s Insight

Use ripe avocados for a creamier texture, and fresh parsley adds a pop of color and flavor.

Notes

The key to this dish is the balance of flavors and textures, from creamy avocado to tender mushrooms and juicy tomatoes.