Greek feta's 70% water content creates steam pockets when heated, making these eggs impossibly creamy without any cream.
Chilli Feta Eggs and Avocado Sourdough
Elevate your brunch game with our Chilli Feta Eggs and Avocado Sourdough! This vibrant dish features creamy avocado slathered on crusty sourdough, topped with perfectly scrambled eggs infused with zesty chili and tangy feta. It's a deliciously balanced meal that packs a punch of flavor and nutrients, making it the ideal choice for a satisfying lunch or brunch treat!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
The Story
This Mediterranean-meets-Melbourne mashup emerged when Greek immigrants in 1960s Australia discovered that feta cheese creates the perfect crispy base for eggs—a technique borrowed from saganaki but applied to breakfast, then hijacked by hipster cafés in Fitzroy who slapped it onto sourdough and called it revolutionary brunch innovation.
Regional Twist
In Crete's Chania region, they use local graviera cheese instead of feta and fold wild fennel fronds with the chilli flakes, creating a licorice-tinged heat that transforms this simple dish.
📝 Ingredients
Shopping List
- 1 whole avocado
- chilli flakes (to taste)
- 2 whole eggs
- 30-40 g feta cheese
- 1 whole lemon
- 2 slices sourdough bread
Pantry Items
Amounts also listed in instructions below
- olive oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat a non-stick pan and spray a little olive oil.
- 2
Add 30-40g of feta cheese to the pan.
- 3
Crack 1-2 eggs on top of the feta cheese.
- 4
Sprinkle some chilli flakes on top.
- 5
Cover the pan and cook for a couple of minutes until the eggs are cooked to your liking.
- 6
Meanwhile, slice the avocado in half, remove the pit, and mash it with lemon juice and salt.
- 7
Spread the mashed avocado on toasted sourdough bread.
- 8
Gently ease off the crispy base of the eggs with a spatula and place it on top of the avocado toast.
💡 Pro Tips
- ✓Cook the feta at medium heat (275-300°F) for 60-90 seconds before adding eggs so it forms a golden, crispy base that prevents the eggs from sticking and creates textural contrast.technique275-300°F for 60-90 seconds
- ✓Add lemon juice to mashed avocado at a 1:8 ratio (1 tbsp per large avocado) immediately after mashing because citric acid prevents enzymatic browning by lowering pH below 4.0.ingredient1:8 ratio, pH below 4.0
- ✓Toast sourdough to internal temperature of 140-150°F to dehydrate the crumb slightly, creating better structural integrity to support the weight of eggs and avocado without becoming soggy.technique140-150°F internal
- ✓Cover the pan for exactly 2-3 minutes to create steam that gently sets egg whites while keeping yolks runny, as steam cooks at 212°F compared to direct heat at 300°F+.timing2-3 minutes at 212°F steam
- ✓Use room temperature eggs because cold eggs create thermal shock when hitting hot feta, causing uneven protein coagulation and potential splattering from rapid moisture expansion.ingredient
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Greek feta's 70% water content creates steam pockets when heated, making these eggs impossibly creamy without any cream.
Chilli Feta Eggs and Avocado Sourdough
Elevate your brunch game with our Chilli Feta Eggs and Avocado Sourdough! This vibrant dish features creamy avocado slathered on crusty sourdough, topped with perfectly scrambled eggs infused with zesty chili and tangy feta. It's a deliciously balanced meal that packs a punch of flavor and nutrients, making it the ideal choice for a satisfying lunch or brunch treat!
The Story
This Mediterranean-meets-Melbourne mashup emerged when Greek immigrants in 1960s Australia discovered that feta cheese creates the perfect crispy base for eggs—a technique borrowed from saganaki but applied to breakfast, then hijacked by hipster cafés in Fitzroy who slapped it onto sourdough and called it revolutionary brunch innovation.
Regional Twist
In Crete's Chania region, they use local graviera cheese instead of feta and fold wild fennel fronds with the chilli flakes, creating a licorice-tinged heat that transforms this simple dish.
📝 Ingredients
Shopping List
- 1 whole avocado
- chilli flakes (to taste)
- 2 whole eggs
- 30-40 g feta cheese
- 1 whole lemon
- 2 slices sourdough bread
Pantry Items
Amounts also listed in instructions below
- olive oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat a non-stick pan and spray a little olive oil.
- 2
Add 30-40g of feta cheese to the pan.
- 3
Crack 1-2 eggs on top of the feta cheese.
- 4
Sprinkle some chilli flakes on top.
- 5
Cover the pan and cook for a couple of minutes until the eggs are cooked to your liking.
- 6
Meanwhile, slice the avocado in half, remove the pit, and mash it with lemon juice and salt.
- 7
Spread the mashed avocado on toasted sourdough bread.
- 8
Gently ease off the crispy base of the eggs with a spatula and place it on top of the avocado toast.
💡 Pro Tips
- ✓Cook the feta at medium heat (275-300°F) for 60-90 seconds before adding eggs so it forms a golden, crispy base that prevents the eggs from sticking and creates textural contrast.technique275-300°F for 60-90 seconds
- ✓Add lemon juice to mashed avocado at a 1:8 ratio (1 tbsp per large avocado) immediately after mashing because citric acid prevents enzymatic browning by lowering pH below 4.0.ingredient1:8 ratio, pH below 4.0
- ✓Toast sourdough to internal temperature of 140-150°F to dehydrate the crumb slightly, creating better structural integrity to support the weight of eggs and avocado without becoming soggy.technique140-150°F internal
- ✓Cover the pan for exactly 2-3 minutes to create steam that gently sets egg whites while keeping yolks runny, as steam cooks at 212°F compared to direct heat at 300°F+.timing2-3 minutes at 212°F steam
- ✓Use room temperature eggs because cold eggs create thermal shock when hitting hot feta, causing uneven protein coagulation and potential splattering from rapid moisture expansion.ingredient