Avocado, feta and mint on toast with soft-boiled eggs

Name: Avocado, feta and mint on toast with soft-boiled eggs (Room 10's 'the deb')
Yield: 4
Ingredients: 4 eggs, at room temperature; 3 avocados; Juice of 1/2 lemon, plus extra wedges to serve; 2 tbs extra virgin olive oil, plus extra to serve; 150g goat’s cheese, crumbled; 4 slices sourdough bread, toasted; 1/4 cup mint leaves; 2 long red chillies, thinly sliced

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by delicious. team

delicious. team

Sep 01, 2021

“Since 2010, Room 10 has been known for simple food, and the most popular dish for breakfast is avocado on toast. Our take on this dish, called The Deb, became our most popular when stylist and influencer Deborah Symond O’Neil (The Mode Sportif) ordered her version – one piece of toast with avocado, feta, mint, chilli and a soft-boiled egg. It is so simple and sophisticated – and she ordered it pretty much every morning!” – Andrew Hardjasudarma, co-owner.

4 eggs, at room temperature
3 avocados
Juice of 1/2 lemon, plus extra wedges to serve
2 tbs extra virgin olive oil, plus extra to serve
150g goat’s cheese, crumbled
4 slices sourdough bread, toasted
1/4 cup mint leaves
2 long red chillies, thinly sliced

Method

1.

Bring a small saucepan of water to the boil. Gently add eggs and cook for 6 minutes for soft boiled. Remove eggs and place in an ice bath for 10 minutes to cool completely. Once cool, peel and set aside.
2.

Place avocado in a bowl with the lemon juice, olive oil, 1 tsp salt flakes and freshly ground pepper to taste. Use a fork to mash and mix to combine. Add the goat’s cheese and mix gently to combine.
3.

Divide the avocado and goat’s cheese mixture among toast slices and scatter each with mint leaves and sliced chilli. Top with soft-boiled eggs, drizzle with extra olive oil, and sprinkle with sea salt and freshly ground black pepper. Serve with extra lemon wedges.