Get fired up right now with this zingy dish!
Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2
Ingredients
- 1 large avocado
- 1 tbsp lemon juice
- 1/4tsp chilli flakes
- 1tsp olive oil
- Pinch sea salt
- Freshly ground pepper
- 2 eggs
- White wine vinegar, a dash
To serve (optional):
- Balsamic vinegar, little splash of
- Toasted sourdough, couple of slices
Method
- Halve and pit the avocado
- Scoop out the flesh onto a chopping board and cut into little cubes
- Place the avocado in a small bowl and smash it! Add the lemon juice, olive oil, chilli and seasoning. Stir well to combine
- Toast the sourdough and, while the egg cooks, spoon the avocado over it
- Meanwhile boil a pan full of water and add a dash of white wine vinegar to help the egg white set faster. Add the eggs and cook for around 3 minutes or until the white is set and the yolk is still runny. Tip: if you’re cooking one egg, swirl the water before adding it as this helps wrap the egg white around the yolk and make it look more restaurant-worthy. With two eggs this becomes more problematic (egg bumper cars anyone?)
- Lift the eggs out with a slotted spoon and – important point – dab off the water with kitchen roll to avoid soggy eggs
- Arrange the egg on top of the avocado and add a little splash of balsamic vinegar
- Season and enjoy x
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