Mexican eggy bread

SERVES 1 PREP 10 mins COOK 5 mins EASY V

½ medium ripe avocado, destoned and cut into pieces

2 medium tomatoes, deseeded and diced

1 heaped tbsp chopped coriander ½ lime, juiced

2 large eggs, lightly beaten olive oil, for frying 2 thick slices sourdough or crusty bread

15g strong cheddar, grated ½ small red chilli, finely chopped

Gently combine the avocado, Q tomato, coriander and lime juice in a small bowl. Season generously and set aside.

Whisk the eggs together with Q a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day

PER SERVING 829 kcals • fat 39g • saturates 13g • carbs 76g • sugars 9g • fibre 8g • protein 40g • salt 2.6g