Sunday Mirror

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Heat 1 teaspoon of olive oil in a non-stick frying pan over medium-hot heat. Crack in the eggs, season with salt and pepper and gently fry until the whites are no longer liquid. If you like a runny yolk, stop cooking here or continue until the yolks are set. Meanwhile, cut the avocado in half and discard the stone and skin. Scoop out the flesh, roughly chop it into small pieces and place in a bowl along with a pinch of salt and pepper and the remaining olive oil. Use the back of a fork to mash it into a paste. Pop two slices of bread into the toaster, and when ready you can either butter the toast or use the runny yolk as a butter substitute! Pile on the egg and avocado and season with chilli flakes.

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