Egg & av­o­cado open sand­wich


Q Serves 1(eas­ily dou­bled) Q Prep 10 mins Q Cook 10 mins Q £ 2.02 a por­tion Q 476 kcals, 31g fat, 7g sat. fat, 3g sugar

2 medium eggs 1 ripe av­o­cado juice 1 lime 2 slices rye bread 2 tsp hot chilli sauce (we used sriracha) hand­ful cress, to serve

1 Bring a pan of wa­ter to the boil. Add the eggs and cook for 8-9 mins un­til hard­boiled. Mean­while, halve the av­o­cado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.

2 When the eggs are cooked, run un­der cold wa­ter for 2 mins be­fore peel­ing. Spread the av­o­cado on the rye bread. Slice the eggs into thin rounds and place on top of the av­o­cado. Driz­zle over some chilli sauce, scat­ter the cress on top and fin­ish with a good grind of black pep­per.

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