Mouthwatering Australian Avocado Smash with Poached Eggs & Crispy Bacon – A Delectable Brunch Recipe for Foodies

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 4 large ripe avocados
• 1 tablespoon lemon juice
• 8 slices of bacon
• 4 large eggs
• 2 cups baby spinach leaves
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1 teaspoon olive oil
• Optional: Crushed red pepper flakes, feta cheese, and fresh basil for garnish

Instructions

1. Cook the bacon in a non stick skillet over medium heat until crisp, about 4 minutes per side. Remove from pan and drain on paper towels.
2. Cut avocados in half, remove pit, and scoop out flesh into a large bowl. Mash well, then stir in lemon juice. Season with salt and pepper to taste.
3. Bring a saucepan of water to a simmer. Crack each egg into a separate small dish, then gently slide into the simmering water. Cook for 2 3 minutes until whites are set and yolks are still soft. Remove with a slotted spoon.
4. In a large serving bowl, layer baby spinach leaves, mashed avocado, cherry tomatoes, and poached eggs. Top with crispy bacon slices and garnish with optional crushed red pepper flakes, crumbled feta cheese, and fresh basil. Drizzle with olive oil.

Chef’s Insight

The combination of creamy avocado and poached eggs, coupled with crispy bacon, creates an unforgettable mouthfeel in this Australian-inspired brunch recipe.

Notes

Be sure to handle the eggs carefully during poaching to avoid breaking the yolks.