Easy egg and avocado open sandwich

  • Serves: 1
  • Prep: 5mins
  • Cook: 5mins

Ingredients

  • 2 medium British Lion eggs
  • 1/2 ripe avocado, stoned and skinned
  • 2 tbsp fresh coriander leaves
  • a squeeze of fresh lime
  • 1/4 tsp chilli flakes
  • salt and freshly ground black pepper
  • 1 large or 2 small slices sour dough bread or rye bread

Method

  1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 1/2 minutes.
  2. Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. when cold, peel away the shells. Slice the eggs.
  3. Whilst the eggs cook, use a fork to roughly mash the avocado. Scoop into a bowl, add half the coriander, then add lime, chilli flakes and salt and pepper to taste.
  4. Toast bread (if using sourdough), then spread over the avocado. Top with the sliced egg and finish with a few more coriander leaves.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
381 24.5g 18.5g 14.2g 5.7g 1.4g

Click on the stars to rate this recipe:

No votes have been submitted yet.

You might also like

Follow us on Instagram @egg_recipes

What’s your go-to #midweek meal? We love this #quick #veggie and #quinoa egg scramble – it definitely packs a #nutritional punch to keep you going until the weekend! #bowlfood #midweekmealsFollowing the victory over Cameroon yesterday this #proteinpacked saag aloo with eggs from goal scorer @stephHoughton2 would be the perfect way to recover for the England team. Bring on the quarter finals! It’s also a great #vegetarian #postworkoutmeal 🏃‍♀️what is your go-to #veggie #powerfood for #meatfreemonday?Add #devilledeggs to your #summersalad for a #retro twist - the perfect light lunch for a lazy weekend!What’s your favourite #brunch choice? As it’s #nationalsandwichweek we love this decadent #eggybread with smoked salmon and watercress  #brunching #lazysaturdays #breakfastsandwich