Smashed avo with eggs & spinach on toast

This colourful smashed avo with eggs and spinach is packed with nutritious fruit and vegetables for a simple vegetarian meal. Ready in just 15 minutes, this is the perfect recipe for busy cooks who want a fast and healthy breakfast the whole family will love.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 avocado, halved
• Salt and black pepper
• 1 lemon, halved
• Olive oil, for drizzling
• 100 g baby spinach leaves
• 2 eggs
• 2 thick slices wholemeal sourdough, toasted, to serve
• 1 tomato, roughly chopped
• 1 banana, thickly sliced
• 1 seedless mandarin, separated into segments

Instructions

1. Remove the pit from the avocado, then use a spoon to scoop the flesh into a medium bowl. Use a potato masher or a fork to crush the avocado, allowing for a pasty, but chunky texture. Season with a generous pinch of salt and pepper and squeeze in fresh lemon juice to taste. Mix well to combine.
2. Heat a medium frying pan over medium-high heat with a drizzle of olive oil. When hot, add the baby spinach leaves with a generous pinch of salt and pepper and cook, stirring for 1-2 minutes, or until just wilted. Remove from the pan.
3. Wipe out the frying pan with a paper towel, then return to medium heat. While the pan is heating, crack the eggs into a medium bowl, add a generous pinch of salt and pepper and whisk well with a fork or whisk to scramble. Add another drizzle of olive oil to the pan, then pour in the eggs and stir with a heat-proof spatula, until just set. Remove from the heat.
4. To serve, divide toasted bread between plates and evenly spread over the smashed avocado. Top with the wilted spinach, tomato and the eggs. Drizzle with a little extra olive oil if you like, and serve with the prepared fruits.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.