FetAvocado Toast

1. Toast two slices of sourdough bread until golden and crisp on both sides.
2. Dice the avocado into chunky cubes and place in a bowl, then squeeze over fresh lime juice and season with salt and black pepper — toss gently to combine.
3. Roughly dice and add the feta cheese into the avocado mixture and fold together lightly, keeping some chunks intact for texture.
4. Heat neutral oil in a non-stick pan over medium heat and fry the eggs for 2-3 minutes until the whites are mostly set.
5. Using a thin, wide spatula, slide it gently under the egg, making sure to get under the yolk. In one smooth motion, quickly flip the egg over.
6. Cook for 1-2 minutes, until the yolk is jammy and slightly runny. (Over medium)
7. Layer a generous handful of fresh arugula onto each slice of toasted sourdough.
8. Spoon the avocado and feta mixture evenly over the arugula on each slice.
9. Carefully place a fried egg on top of each loaded toast and finish with a pinch of chilli flakes and a crack of black pepper.
10. Serve immediately alongside pickles and hot sauce or greek style yoghurt if desired.

Tip: For the best texture contrast, dice your avocado into generous 1–2cm cubes rather than mashing it — this keeps the topping chunky and prevents the toast from going soggy too quickly.

Tip: Season your mixture however you like