Sydney brunch icon — sourdough toast topped with smashed avocado, feta, chili flakes, lemon zest, and a poached egg. This is the dish Sydney cafes built a global brunch culture around in the 2010s; now exported worldwide.
Avocado toast became Sydney's brunch signature in the 2000s — Bill Granger of Bills Restaurant is often credited with the modern version (1993). The dish exploded globally via Sydney's expat baristas; now a brunch standard worldwide.
Cut through the toast — runny egg yolk floods the smashed avocado, sourdough crackles, feta salt-bursts in pockets, lemon zest brightens. Crunch + creamy + tang + salt all in one fork. This is what Sydney exported.
Sourdough's sturdy crust holds the wet toppings without going soggy; the open crumb absorbs egg yolk. Smashed (vs. pureed) avocado keeps texture variety. Feta adds salt-and-tang without adding mayo; lemon zest's essential oils provide aromatic lift.
Variations
Avocado Toast with Salmon. Avocado Toast Vegan (no feta/egg). Avocado Toast with Tomato. Mexican Avocado Toast (with chipotle).
On the Palate
Where Avocado Toast Sydney sits in the Australian flavor cloud
Ingredients
Serves 2
How it's made
7 steps · Show ↓10 min active
How it's made
7 steps · Show ↓- 13 min
Toast 2 thick slices of sourdough until deep golden.
- 23 min
Halve 2 ripe avocados; scoop into a bowl. Add salt, pepper, juice of 1/2 lemon. Smash with a fork to chunky-rough texture.
- 31 min
Bring a small pot of water to a gentle simmer. Add 1 tbsp white vinegar.
- 44 min
Crack 2 eggs into ramekins; gently slide into the simmering water. Cook 3 min for runny yolk.
- 51 min
Pile smashed avocado on the toast.
- 61 min
Top with the poached eggs. Sprinkle with crumbled feta, lemon zest, chili flakes, freshly cracked pepper.
- 71 min
Serve immediately with a flat white.
