Name: Eggs and guacamole on toast
Prep time: 12 min
Cook time: 5 min
Yield: 2
Ingredients: A ripe avocado, stoned, peeled and cubed; ½ red onion, roughly chopped; 1 red chilli, finely chopped; ½-1tsp chilli powder (ancho is best), to taste; 1 clove of garlic, sliced; 2 tbsp coriander, including stalks, chopped; 2 tbsp lime juice; 2 slices sourdough bread, toasted; 2 large British Lion eggs

Serves: 2
Prep: 12 mins
Cook: 5 mins

Ingredients

Calories: 568kcal
Carbs: 28.2g
Protein: 22.6g
Fat: 40.9g
Saturates: 9.5g
Salt: 1.1g

A ripe avocado, stoned, peeled and cubed
½ red onion, roughly chopped
1 red chilli, finely chopped
½-1tsp chilli powder (ancho is best), to taste
1 clove of garlic, sliced
2 tbsp coriander, including stalks, chopped
2 tbsp lime juice
2 slices sourdough bread, toasted
2 large British Lion 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.