Poached Eggs with Dill Chevre Goats Cheese Smashed Avo

Switch things up and try my recipe using Meredith Dairy Fresh Dill Chevre Goats Cheese, dukkah and fresh herbs to easily enhance the flavour of this classic combo. A classic cafe staple you can master at home.

1 avocado

1 x 150g Meredith Dairy Dill Chevre Goats Cheese

1 juice of 1 cheek of lemon

Good pinch of salt and pepper

4 eggs

2 thick slices of sourdough, toasted

1 tbsp white vinegar

1 tbsp dukkah

Fresh dill & chives to garnish


For the avo smash, place avocado, lemon juice, ½ the pack of the cheese and salt and pepper into a bowl. Mash until combined.

For the poached eggs, bring a pot of water to a simmer and add  vinegar. Break eggs separately into a small bowl and pour each one gently into the pot of water. Stir the water gently to create a whirlpool and cook eggs for a couple of minutes or to your liking. I love mine soft and gooey. 

Place toast onto your plate and divide the smashed avo generously, top with poached eggs and season with salt and pepper. Sprinkle with dukkah, crumble over the rest of the Dill Chevre, garnish with fresh dill and chopped chives and serve with a cheek of lemon for a pop of freshness.

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