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.