By Taryn Elder
Superstar cricketer Meg Lanning is used to coming up against some pretty challenging situations on the cricket field.
The Australian Women's captain who played a crucial role in helping the Southern Stars take home Ashes glory against England last year (2015), recently picked up Player of the Tournament in the Women's Big Bash League (WBBL), thanks to her on field role for the Melbourne Stars.
However, one challenge off the field that is plaguing Meg and causing her some anguish is her crusade to save smashed avocado, also known as 'smashed av' or 'smashed avo' to dedicated breakfast fans around the world.
Yep.. Meg believes her favourite breakfast dish 'smashed av' is in danger of becoming overpowered by the taste of coriander, due to the fact hipster cafes around Australia and the world are starting to mix the popular garnish into smashed avo dishes.
“It’s a major problem. It absolutely ruins it. I have no idea why people think it’s a good idea to mix it in (coriander) with smashed avocado,” she says.
Meg is so passionate about her vendetta against coriander that she wants it permanently banned from all cafe menus around Australia and eventually the world. She’s even rallying up her fellow team members to spread the word.
When we spoke to Meg in downtown Chapel St in Melbourne (the heart of trendy cafes and expensive coffee), her team mate Alyssa Healy was overheard yelling from the other end of the room, "are you talking about smashed avocado again?"
So what will it take for cafes to stop adding in coriander when it comes to smashed avo?
"Awareness" says Meg. "Everyone needs to let them know that it's just not on."
Catch Meg Lanning and the Southern Stars do battle against India in the One Day International Series by live streaming the match on cricket.com.au. ALSO: If you enjoy smashed avocado, follow Meg's easy recipe (below) to make your very own delicious version with add on ingredients.. eggs and pumpkin bread,
Meg Lanning’s Smashed Av on Toast (with poached eggs and tomatoes)
- 2 eggs
- 2 slices of pumpkin bread
- ½ avocado
- salt and pepper for topping
- quartered heirloom tomatoes for serving
Pretty simple really. Bring a pot of water to boil and use enough water to cover the eggs lying in the bottom of the pot.
Once the water is boiling hot, you can turn off the heat and carefully crack the eggs directly into the pan. If you're wanting to get them just right try and use some metal rims within the pot to create circular eggs.
Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
While the eggs are cooking, toast the pumpkin bread and smash the avocado on top with a fork, PLUS add some tomatoes.
When the eggs are done, use a spatula to lift the eggs out of the water.
Sprinkle with salt and pepper... use in moderation!
- Adding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.
- Most of the fats in this recipe are healthy but definitely use in moderation.