Recipe: Avocado & Egg Smash

Surprisingly this gorgeous beast was created on a weekday morning before work in under 20 minutes! Healthy, tasty and good looking food can sometimes take an immense amount of prep and cook time but this quick breakfast is a meal that doesn’t have to. Below is the step by step process to make this magnificent morning meal.

Prep & cook time icon

15 minutes

Number of servings icon

serves 1 person

Cooking difficulty icon

not very complex


  • 1 slice of sprouted ezekiel bread (or your preferred toast)
  • 1 medium sized avocado
  • 2 eggs
  • 1 cup greens (I used seedling salad mix, but spinach would do just fine)
  • 2-3 rainbow cherry tomatoes (optional)
  • crushed red chili flakes
  • salt & pepper
Avocado Toast on sprouted bread with egg and greens


In a bowl, combine 1 avocado with salt & pepper, use a fork to mash the avocado to your desired consistency.

In a small pan, add a tiny dollop of coconut oil, crack your two eggs and add a dash of each salt & pepper. I prefer my scrambled eggs to be well combined and more creamy than chunky. The technique is similar to the first of three ways to cook eggs from this Jamie Oliver video, so that means constantly stirring the eggs as they cook. The eggs will continue to cook even after the heat is turned off so I take them off the heat and let them finish cooking while I prepare the rest of the plate.

Next is plating, I started with a small handful of greens, creating a bed for my piece of toast, avocado and eggs. Place your piece of toast on the bed of greens and fork your avocado onto the toast. Unload your eggs from the pan to the toast in the most delicate fashion, as to not suffer any casualties. Garnish with a few more greens on top, a tiny bit more black pepper and a sprinkle of crushed red chili flakes for some bite. Optionally, quarter some colourful cherry tomatoes to add a bit of extra flair to the plate and also another aspect of flavour.

Time to eat!