Eggs and Guacamole on Toast

Name: Eggs and Guacamole on Toast
Yield: 2
Cuisine: British
Ingredients: a ripe avocado, stoned, peeled and cubed; ½ red onion, roughly chopped; 1 red chilli, finely chopped; ½ tsp chilli powder, to taste; 1 clove of garlic, peeled and sliced; 2 tbsp coriander, including stalks, chopped; 2 tbsp lime juice; 2 slices sourdough bread, toasted; 2 large British Lion free-range eggs

Serves: 2

Cost Cutting Eco Friendly Quick Make

This super easy and filling breakfast makes getting out of bed in the morning that little bit easier

Eggs and Guacamole on Toast Recipe: Veggie

Ingredients
Method

Ingredients:

a ripe avocado, stoned, peeled and cubed

½ red onion, roughly chopped

1 red chilli, finely chopped

½ tsp chilli powder, to taste

1 clove of garlic, peeled and sliced

2 tbsp coriander, including stalks, chopped

2 tbsp lime juice

2 slices sourdough bread, toasted

2 large British Lion free-range eggs

method:

In a pestle and mortar pound the onion, chilli, garlic and coriander until it looks like a thick paste.
Put the avocado and lime juice in a bowl. Break up the avocado with a whisk, adding the paste gradually. Season with salt and chilli powder.
Bring a pan of water to a gentle simmer then reduce the heat until the bubbling stops. Swirl the water gently then drop in the eggs one at a time. Poach the eggs gently for about four minutes then remove with a slotted spoon.
Spread guacamole on the toast and top with the poached eggs.

Print Recipe www.eggrecipes.co.uk/