Smashed Avo on Toast with Ballymaloe Relish
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Smashed Avo on Toast with Ballymaloe Relish

Smashed Avo on Toast with Ballymaloe Relish

Serves 2

A classic brunch dish, this smashed avocado is elevated with the addition of Ballymaloe relish.

Calorie Smart
Total Time10 minutes
Cooking Time15 minutes


Serving amount

1 unit(s)


100 grams

Greek Style Cheese

(Contains Milk)

1 unit(s)


1 sachet(s)

Dried Chilli Flakes

1 pot(s)

Ballymaloe Tomato Relish

(Contains Mustard)

2 unit(s)


Not included in your delivery

to taste


to taste



Egg (Optional)


Nutrition Values

Energy (kJ)1510 kJ
Energy (kcal)361 kcal
Fat28.8 g
of which saturates11.3 g
Carbohydrate20 g
of which sugars7.8 g
Dietary Fiber0.3 g
Protein10.8 g
Cholesterol0 mg
Salt1.43 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Get Prepped
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Season with salt and pepper.
  • Halve the lime.
  • Season the smashed avocado to taste with salt, pepper and a squeeze of lime juice.
  • Mix well and set aside.

TIP: To avoid turning on the oven, toast the bread in the toaster instead.

Warm the Ciabatta
  • Halve the ciabatta lengthways.
  • Toast in your toaster until golden. Alternatively, warm in the oven for 4-6 mins. 

TIP: For an optional fried egg, place a pan over medium-high heat with a drizzle of oil. Once hot, crack in your egg (1 per person). Cook until the egg white is cooked and the yolk is your desired firmness, 4-5 mins. Lower the heat as needed.

Assemble and Serve
  • Divide the toasted ciabatta between plates.
  • Spread the Ballymaloe relish evenly over the cut side of each piece. Top with the avocado
  • If you've made one, add your optional egg.
  • Crumble the Greek style cheese over the top. Finish with a sprinkling of chilli flakes (use less if you'd like things milder).
  • Enjoy your ciabatta open faced or sandwiched closed—it's up to you!
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