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Avocado Smash – Australia’s Brunch Darling

Avocado Smash – Australia’s Brunch Darling

Avocado Smash, or “smashed avo,” is one of Australia's most popular and Instagram-worthy brunch dishes. Found in cafés across the country, it's celebrated for its simplicity, vibrant green hue, and versatility. While the base remains the same—ripe avocado mashed over toasted sourdough—it can be dressed up with poached eggs, feta, tomatoes, seeds, or microgreens. This beloved dish has inspired a variety of food recipes that showcase creative ways to enjoy smashed avo at home.

This dish perfectly captures the modern Aussie food ethos: fresh, nutritious ingredients, plated beautifully but with a relaxed, casual vibe. Whether enjoyed at a beachside café or made at home, avocado smash has become a staple of urban Australian breakfast culture and is loved by all generations.



Classic Avocado Smash on Sourdough

Ingredients (serves 2):

  • 2 ripe avocados
  • 2 thick slices of sourdough bread, toasted
  • 1 tsp lemon or lime juice
  • Salt and pepper to taste
  • Optional toppings: poached eggs, feta, cherry tomatoes, chili flakes, fresh herbs, olive oil

Instructions:

  1. Smash the avocado:
    • In a bowl, mash the avocado with lemon juice, salt, and pepper. Keep it slightly chunky for texture.
  2. Toast the bread:
    • Toast the sourdough slices until golden and crispy.
  3. Assemble:
    • Spread smashed avocado generously over each toast slice. Add toppings of choice (e.g., poached egg, feta, herbs).
  4. Serve:
    • Drizzle with olive oil or sprinkle chili flakes for extra flavor. Serve immediately.


FAQs – Avocado Smash

Q: How can I keep the avocado from browning?
A: Add a little extra lemon or lime juice and cover with plastic wrap touching the surface.

Q: What bread is best?
A: Sourdough is traditional, but rye, multigrain, or even gluten-free bread works well.

Q: Is avocado smash healthy?
A: Yes, it's rich in healthy fats, fiber, and nutrients—especially when paired with eggs or greens.

Read more food blog here:
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