Avocados are one of those aspects of a dish that have us at hello. They’re standalone and great with so many things, so we eat them whole, on toast and with corn chips (washed down with margaritas) as regularly as we can. And since avocados are ripe for the picking as we speak, there’s something pretty exciting about getting a box of these green guys delivered right to your door in bulk (six, eight, 12 or 24).

At Barham Avocados, on the banks of the Murray in southern New South Wales, Katrina and Tim Myers are growing avocados on their farm and boxing them up to be sent north to Sydney and south to Melbourne via a subscription service. [fold] Subscribers to this delivery will receive batches of avocados (Hass, Reed, Bacon and Fuerte varieties, depending on the season) packed and delivered to their door with ripening and storage tips. And the Myers pick and packing fruit to sent to customers within 24 hours, so their avos have only touched two sets of hands before they make it to your door: the picker’s and the packer’s.

In Melbourne, chef Matt Wilkinson is getting them delivered to his cafe Pope Joan and he’s given us his recipe for a simple dish to make at home this weekend.

Smashed avocado, feta and poached egg

Serves 2

1 Barham Avocado
¼ juice lemon
salt and pepper
4 slices multigrain bread, toasted
3 tbls fetta
2 tbls olive oil
2 cups mixed parsley leaves, watercress leaves and frisee
4 free range eggs, softly poached
1 tbls dukka (try the one from Mount Zero or buy my book for recipe)

Half-peel the avocado and scoop flesh into a small bowl, using a whisk smash the avocado up for 20 seconds or so. Add the lemon juice and salt and pepper. Top the toasted multigrain with the avocado. Place the fetta, olive oil and herbs into another bowl and keep to the side. Place two poached eggs on top of the avocado, then sprinkle the herb and fetta mix all over. Finally dust the top with dukka and there you have it. And if you can’t poach eggs perfectly already, now is a good time to try!