Smashed Av­o­cado & Egg

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In­gre­di­ents (Makes 2)

2 thick slices rus­tic­style bread or sour­dough 1 large ripe av­o­cado, peeled and pit­ted

A few drops of lemon juice

2 eggs

A few rocket leaves A lit­tle olive oil and bal­samic vine­gar (op­tional)

Freshly ground black pep­per Toast the bread. Mean­while, mash the av­o­cado with a fork, adding a few drops of lemon juice and a lit­tle black pep­per to sea­son it. Spread it thickly over the slices of toast.

Poach the eggs in gen­tly sim­mer­ing wa­ter for 2-3min, or un­til done to your lik­ing. Drain well and ar­range on the toast.

Ar­range the rocket leaves along­side the toast. Driz­zle with a lit­tle olive oil and bal­samic vine­gar, if us­ing. Ser ve, sea­soned with freshly ground black pep­per.

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