Eggy bread with guacamole

Eggy bread with guacamole
  • Serves: 1
  • Prep: 10 mins
  • Cook: 10 mins

A delicious eggy bread served with a tasty guacamole on the side. The meal provides high quality protein, important vitamins such as vitamin D, minerals including iodine, and omega-3 fats from the egg plus there’s carbohydrate and fibre from the bread and vitamin E from the avocado.

Suitable from around 12 months.


  • 1 British Lion egg
  • 50ml whole milk
  • 1 slice wholemeal bread (something thick such as a bloomer)
  • Knob of unsalted butter or cooking oil
  • For the guacamole
  • ½ avocado
  • 1 cherry tomato, finely chopped
  • Squeeze of juice from a lime
  • Drizzle of olive oil


  1. Beat together the egg with the milk in a wide shallow bowl until combined. Season if you like and lay the slice of bread on top. Use a spoon to push it down and leave for 5 minutes to soak up the egg before turning it over to soak the other side for another 5 minutes.
  2. Meanwhile, peel and de-stone the avocado and spoon the flesh into a bowl. Mash lightly with a fork and stir through the tomatoes, lime juice and olive oil. 
  3. Melt the butter in a frying pan over a medium heat, and when it starts to bubble slightly, lift the egg-soaked bread in. Fry for 5 minutes on each side, spooning over any remaining egg before you turn the bread over. Move to a board or plate and slice into fingers. Serve with the guacamole.

Cooks tips

See also: the classic eggy bread recipe.

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