Ingredients
Toast
Sourdough, in-house bakery, thick slice2 slices
Olive oil, EV10 ml
Guacamole
Avocado, ripe1 (~120 g flesh)
Lime juice10 ml
Sea saltpinch
Black pepper, crackedpinch
Topping
Cherry tomatoes, halved60 g
Basil leaves, torn5 g
Feta cheese, crumbled (PURCHASED)30 g
Poached Eggs
Eggs, large, very fresh2
White vinegar30 ml
Finish
Olive oil, EV5 ml
Sea salt flakespinch
Method
1
Make guacamole to order: mash avocado roughly with lime, salt, pepper. Keep texture chunky — not smooth puree.
2
Brush sourdough with olive oil, char on flat-top until golden + visible grill marks.
3
Bring poach water to 90°C with vinegar. Poach two eggs 3 min for soft set.
4
Plate sourdough overlapping. Spread guacamole generously, 40 g per slice.
5
Scatter cherry tomato halves and torn basil across the guacamole.
6
Top with crumbled feta — about 15 g per slice.
7
Place poached eggs on top, one per slice.
8
Drizzle finishing olive oil, finish with sea salt flakes and cracked pepper.