Smashed Avocado Egg Toast with Za’atar
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Smashed Avocado Egg Toast with Za’atar

Recipe by ElmarieCourse: Savoury, Breakfast
Servings

2

2

This Smashed Avocado Toast with Poached Egg and Za’atar is a fresh, flavourful, and nutrient-rich Mediterranean breakfast or brunch idea. Creamy avocado is mashed with lemon and layered over toasted sourdough, then topped with a soft poached egg and sprinkled generously with za’atar — a fragrant Middle Eastern spice blend. The result is a wholesome and satisfying dish packed with healthy fats, protein, and bold flavour. Quick to make and beautifully presented, it’s ideal for weekday mornings or relaxed weekend brunches.

Ingredients

  • 2 slices of sourdough bread, toasted

  • 1 large ripe avocado

  • Juice of ½ lemon

  • Salt & freshly ground black pepper, to taste

  • 2 large eggs

  • 1 tsp vinegar (for poaching water)

  • 1–2 tsp za’atar spice blend

  • Optional toppings: chili flakes, olive oil drizzle, fresh herbs (like mint or parsley)

Directions

  • Make the smashed avocado
  • In a bowl, mash the avocado with lemon juice, salt, and pepper until creamy but still a bit chunky.
  • Poach the eggs
  • Bring a saucepan of water to a gentle simmer and add the vinegar.
  • Crack each egg into a small bowl, then carefully slide into the water.
  • Poach for 3–4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain on a paper towel.
  • Assemble the toast
  • Spread the smashed avocado generously over the toasted sourdough.
  • Top each with a poached egg.
  • Sprinkle with za’atar, a crack of black pepper, and optional chili flakes or olive oil.
  • Serve immediately
  • Delicious on its own or served with a side salad or labneh for a more filling brunch.

Notes

  • Mediterranean Tablecloth available here
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