Smashed avo on sourdough
A slice of toasted sourdough, spread with crushed avocado seasoned with lemon juice, salt, and mild chili flakes, sometimes topped with a poached egg. Fresh, tangy-fatty, vibrant.
A slice of toasted sourdough, spread with crushed avocado seasoned with lemon juice, salt, and mild chili flakes, sometimes topped with a poached egg. Fresh, tangy-fatty, vibrant.
In the morning, before heading out to measure attentional biases, I make myself a smashed avo and I don't apologise for it. I mash a ripe avocado from around here, a squeeze of lemon, flaky salt, and spread it on a crispy toasted sourdough. A poached egg on top if the day looks long. It's the breakfast everyone criticises you for loving — and that everyone still orders anyway.
- •Ripe avocado (Western Australia) — one, soft (creamy base)
- •Sourdough bread — one thick slice (toasted base)
- •Lemon — a wedge (acidity)
- •Flaky salt and chili flakes — a pinch (seasoning)
Smashed avo on sourdough
A slice of toasted sourdough, spread with crushed avocado seasoned with lemon juice, salt, and mild chili flakes, sometimes topped with a poached egg. Fresh, tangy-fatty, vibrant.
Why this dish? Meals taken on campus or at home, ordinary urban eating: "smashed avo" is the emblematic breakfast of Perth cafés, a city where avocados grow nearby in Western Australia.
In the morning, before heading out to measure attentional biases, I make myself a smashed avo and I don't apologise for it. I mash a ripe avocado from around here, a squeeze of lemon, flaky salt, and spread it on a crispy toasted sourdough. A poached egg on top if the day looks long. It's the breakfast everyone criticises you for loving — and that everyone still orders anyway.
Ingredients (period version)
- Ripe avocado (Western Australia) — one, soft (creamy base)
- Sourdough bread — one thick slice (toasted base)
- Lemon — a wedge (acidity)
- Flaky salt and chili flakes — a pinch (seasoning)
Ingredients
- Ripe avocado — 1 (topping)
- Sourdough bread — 2 slices (base)
- Lemon juice — 1 tsp (acidity)
- Flaky salt — 1 pinch (seasoning)
- Mild chili flakes — 1 pinch (kick)
- Egg (optional) — 1 to 2 (protein, poached)
- Olive oil — 1 drizzle (binder)
Method
- Toast the sourdough slices until golden and crispy.
- Mash the avocado flesh with a fork with lemon juice, flaky salt, and a drizzle of olive oil — keep some texture, not a smooth purée.
- If using eggs: poach 1 to 2 eggs for 3 minutes in simmering water with a splash of vinegar.
- Spread the avocado generously on the toast, place the egg on top, sprinkle with chili flakes and a little salt.
- Serve immediately, ideally with a flat white.
How it was made : Smashed avocado became a symbol of Australian café culture in the 2010s, to the point that a commentator called it an unnecessary expense for young people — sparking a national debate. Before that, it was simply a Sydney and Melbourne café brunch.
The contemporary twist : Crumble some feta and add microgreens for the "trendy café" version; or replace lemon with lime for a more floral acidity.
Colin MacLeod · Charactorium