Smashed avocado with minted goats’ cheese

Dan Doherty

Dan Doherty

6th September 2016
Dan Doherty

Smashed avocado with minted goats’ cheese

This is my go-to breakfast at work – it’s quick, tasty and healthy. Avocados are loaded with
potassium, and when working the silly hours that us chefs do, it’s great to start the day on
the right foot. I add a splash of hot sauce too. Makes 2
Preparation time: 5 minutes
Cooking time: 5 minutes


  • 1 ripe avocado
  • sea salt flakes and freshly ground
  • black pepper
  • olive oil
  • 2 slices of sourdough bread
  • 50g (1¾oz) semi-hard
  • goats’ cheese
  • 4 fresh mint leaves, finely sliced
  • hot sauce, to serve


Halve the avocado, then scoop out the flesh from the skin into a bowl,
using a tablespoon. Discard the stone. Using a fork, break down the
avocado flesh as much as you like and season with salt and pepper.
Heat a griddle pan over a medium heat. Drizzle some olive oil on a plate
and lightly dab each slice of bread in the oil on both sides. Season with
salt and pepper. When the pan is hot, char the bread on both sides until
nicely browned. Set aside on a plate while you prepare the topping.
Crumble the goats’ cheese with your fingers into roughly 5mm (¼ inch)
chunks. Add the mint and mix together.
Spread the avocado over both slices of toast and sprinkle (or spoon little
blobs on if soft ) the minty goats’ cheese on top. Finish with a good
drizzle of olive oil, a splash of hot sauce and a twist of black pepper.
Eat straight away.

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