Why Sourdough is the Ultimate Toast for Avocado and Eggs

Some breakfasts are just… fine. And then there’s avocado and eggs on sourdough — the kind of breakfast that makes you slow down, take a sip of coffee, and think, “Yep, this is living.”

At Bodega Café, we’ve experimented with plenty of bread bases over the years, from seeded wholemeal to fluffy brioche. But sourdough always comes out on top — and not just because it looks good on Instagram.

1. Flavour that balances every bite
Sourdough’s signature tang comes from its long fermentation process. That gentle sourness is the perfect counterpoint to the creamy, buttery avocado and the rich, savoury flavour of a perfectly cooked egg. It’s like a little zing that makes everything else taste brighter.

2. Texture that holds its ground
The thick, chewy crumb can take on smashed avo, drippy yolks, or even a sprinkle of chilli flakes without collapsing into a soggy mess. Meanwhile, the crisp, blistered crust gives you that satisfying crunch — the kind you can hear before you even take a bite.

3. A breakfast that loves you back
Thanks to fermentation, sourdough is often easier to digest than standard bread. It’s slow food at its finest — crafted with care and patience — and it leaves you feeling energised, not sluggish.

4. The perfect coffee companion
Whether you’re a flat white drinker or a long black loyalist, sourdough is the kind of bread that plays well with coffee. Its flavour stands up to the boldness of espresso without overpowering it.

So next time you’re in, order your avocado and eggs on our fresh sourdough. You’ll see why it’s not just the base — it’s the backbone of the whole dish.

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