Av­o­cado on toast with chorizo & fried eggs

Easy Cook - - EVERYDAY EGGS -

Serves 2 Prep 5 mins Cook 15 mins £1.57 a por­tion 522 kcals, 37g fat, 10g sat. fat, 3g sugar

1 tbsp pump­kin seeds 85g chorizo, sliced into chunks 1 large ripe av­o­cado, stoned and peeled juice ½ lime ½ small pack co­rian­der, chopped 2 eggs 4 thick-cut slices whole­meal bread

Heat a large fry­ing pan, add the pump­kin seeds and toast for a few mins un­til they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins un­til it re­leases some of its oils and be­comes crisp. Mean­while, roughly mash the av­o­cado with the lime juice, half the co­rian­der and a pinch of salt.

Heat a grid­dle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the pan, crack in the eggs and fry to your lik­ing.

To serve, di­vide the toast be­tween 2 plates, spread with the mashed av­o­cado, and pile on the chorizo, fried eggs and pump­kin seeds. Scat­ter with the re­main­ing co­rian­der.

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