“Not” Avocado on Toast

By Mike Reid with Plate with a Mate for Oz Harvest


  • 1 bunch of Perfection Fresh Broccolini®
  • 100g frozen peas
  • 2 tbsp Graceburn Feta 
  • 2 tubs of Perfection Mix-a-Mato® Tomatoes 
  • 1 tbsp pumpkin seeds, toasted 
  • 1 tsp red onion, diced
  • 1 tsp red chilli, diced
  • 1 poached eggs
  • ½ tsp smoked paprika
  • 1 tbsp Rio Vista Olives Extra Virgin Olive Oil
  • 1 tbsp yoghurt 
  • 1 slice of sourdough bread


  1. Blanch your broccolini in boiling salted water until cooked through. Add to the blender with your peas, olive oil and yoghurt. Blend until smooth.  
  2. Add your diced onion and chilli along with the smoked paprika and mix together gently.
  3. Place a pot big enough to poach your eggs in on the stove and bring the water to the boil. Ensure your eggs are out of the fridge and they are nice and fresh as this is the key to a good poached egg. Toast your bread 
  4. Whisk your water in a circular motion and crack your eggs into the center and drop the heat and poach gently for 3-4 minutes for a soft yolk poach egg
  5. Cut your cherry tomatoes in half, season with salt and drizzle with some of the olive oil 
  6. Place your toast on a plate and then cover in your smash mix. Place your tomatoes on top and your poached egg then finish with the feta and pumpkin seeds 

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