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smashed avocado toast with almond sukkah | curatedlifestudio.com
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5 from 9 votes

Smashed Avocado Toast served with Almond Dukkah

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, Brunch, Lunch, Snack
Cuisine: American, Australian, Gluten-free, Healthy, Middle Eastern, Modern, Vegetarian
Servings: 4 people
Calories: 353kcal


Almond Dukkah

  • ½ cup almonds
  • ¼ cup sesame seeds
  • ½ tablespoon coriander seeds
  • 1 tablespoons ground cumin
  • ½ teaspoon peppercorns
  • ½ teaspoon sea salt flakes
  • ½ teaspoon chilli flakes

Avocado Toast

  • 1 avocado sliced
  • 4 slices of thickly cut rye sourdough bread*
  • 2 organic & sustainably sourced eggs optional **
  • 1 lemon to serve.


  • Preheat the oven to 180 degrees celsius. On a baking tray, roast the almonds, sesame seeds, coriander seeds and ground cumin for 5 minutes or until golden brown and fragrant. Once roasted, remove the baking tray from the oven and allow to cool.
  • Meanwhile, toast the rye sourdough bread, and boil the eggs in boiling water for approximately 6 minutes. Once cooked, remove the egg's shell and thinly slice.
  • Add the roasted almonds, sesame seeds, coriander seeds and ground cumin, peppercorns, sea salt flakes and chilli flakes to a blender or food processor and pulse until coarsely chopped.
  • To serve, place the sliced avocado on the toast, topped with the sliced egg, a sprinkle of Almond Dukkah and squeeze of lemon juice.


*or gluten-free alternative.
** omit for vegan variation


Serving: 157g | Calories: 353kcal | Carbohydrates: 27g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 93mg | Sodium: 479mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 22mg