Make the Egg Shop's Avo & Egg at home

Tried the Avo & Egg at The Egg Shop in SoHo and find yourself craving it every morning? Or do you simply just want a taste of the city? Well, here is the secret to the popular dish by Nick Korbee, the executive chef and partner at The Egg Shop.

1/2 cup Avo Smash (see below)
2 slices multigrain bread (square Pullman loaf, if possible), toasted
3 slices of heirloom tomato
1 poached egg
Pinch of herb salt or flaky sea salt
1 teaspoon Meyer lemon oil
1 Meyer lemon wedge
Fresh herb salad of your choice

Spread Avo Smash on both pieces of toast. Cut one slice diagonally and top the other with tomato slices and the poached egg.
Slightly separate the halved avo toast and place the toast with the tomato and poached egg on top of the halved toast that you separated. Finish the toasts with herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.


This should last two days if kept in an air-tight container with plastic wrap pressed on the smash.

6 avocados
Juice of 2 Meyer lemons
1 teaspoon kosher salt

Halve, pit, and peel the avocados. Mash the avocado halves in a bowl using a fork. But don't mash too much! The smash should have some chunky bits, some smooth parts and some baby bits! Add the lemon juice and salt and mix to combine.

Recipe from Egg Shop: The Cookbook © 2017 by Nick Korbee. You can find the book at HarperCollins or at Amazon.