Neil Rankin's eggs and guacamole on toast

Eggs and guacamole on toast
  • Serves: 2
  • Prep: 12mins
  • Cook: 5mins

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

Click on the stars to rate this recipe:

4.3 / 5 rating (8 votes)

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