Eggs and Guacamole on Toast
Serves: 2
Cost CuttingEco FriendlyQuick Make
This super easy and filling breakfast makes getting out of bed in the morning that little bit easier
Ingredients:
a ripe avocado, stoned, peeled and cubed½ 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.
