Eggs and guacamole on toast

  • Serves: 2
  • Prep: 12 mins
  • Cook: 5 mins
  • ★ ★ ★ ★ ☆

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

Method

  1. In a pestle and mortar pound the onion, chilli, garlic and coriander until it looks like a thick paste.
  2. 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.
  3. 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.
  4. Spread guacamole on the toast and top with the poached eggs.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
568 28.2g 22.6g 40.9g 9.5g 1.1g

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★ ★ ★ ★ ☆

3.7 / 5 rating (39 votes)

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