Epic Smashed Avocado Toasts

Try this delicious and nutritious smashed avocado dish made in under 30 minutes
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Epic Smashed Avocado Toasts

Epic Smashed Avocado Toasts

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  • 4 4 free-range eggs

  • 8 slices 8 sourdough

  • Extra virgin olive oil, to drizzle

  • 4 Tbsp 4 macadamia nut butter

  • ¼ cup ¼ macadamia nuts, toasted

  • Finely grated zest from ½ lemon

  • Mint, dill and flat-leaf parsley leaves and micro herbs, to serve

  • Smashed Avocado

  • 2 2 ripe avocados, halved, stoned removed

  • 1 Tbsp 1 extra virgin olive oil

  • ¼ ¼ red onion, very thinly sliced

  • juice of ½ lemon

  • 2 Tbsp 2 flat-leaf parsley leaves, roughly chopped

  • 2 Tbsp 2 dill sprigs, roughly chopped

  • 2 Tbsp 2 mint leaves, roughly chopped

  • Pinch dried chilli flakes

  • Sea-salt flakes and freshly ground pepper,  to season


  • Place eggs into a small saucepan and cover with room temperature water. Set over high heat, and as soon as the water boils, cover the pan with a lid and remove the pan from the heat. Set aside for 9 minutes, with lid on. Drain eggs, and run the eggs under cold running water, gently tapping them on the bench to slightly crack the shells. Peel and set eggs aside.
  • Meanwhile, to make smashed avocado, scoop avocado out of the skin and place in a large bowl. Add olive oil, red onion, lemon juice, herbs, chilli and a generous seasoning of salt and pepper. Smash with a fork until desired consistency is reached – you can have it chunky or keep smashing until it’s nice and smooth. Set aside.
  • Meanwhile, heat a grill plate over high heat. Brush sourdough with a little olive oil and grill sourdough on both sides until lightly charred.
  • Spread sourdough with macadamia butter. Pile two slices of sourdough on top of each other. Top with smashed avocado, wedges of egg, toasted macadamias, lemon zest and herbs. Serve.

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