Chunky wholemeal bread topped with chilli avocado and a fried egg

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Breakfasts

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A favourite brunch dish in London is toast and avocado. I had never really thought of this as a breakfast but from a nutritional perspective, you can see the appeal. It is a very satisfying start to the day being filled with lots of slow-releasing energy.

I love the silky smooth texture of avocados but I think a whole avocado on toast might be a bit too much. This recipe introduces some spice to the avocado to add some extra flavour. The egg adds protein and the bright orange runny yolk creates a rich sauce which soaks into the bread.

This dish would be equally as nice with scrambled eggs. You can also use any bread you like. I prefer wholemeal but sourdough or any crusty bread would work well.

CHUNKY WHOLEMEAL BREAD TOPPED WITH CHILLI AVOCADO AND A FRIED EGG

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Ingredients (serves 4):

2 ripe avocados, peeled, de-stoned and quartered
1 lemon, zest and juice
1/2 teaspoon chilli flakes
8 free-range eggs
1 tablespoon olive oil 
8 thick slices bread
Salt and pepper

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Method:

  • Mix the lemon zest, juice and chilli flakes with a good pinch of salt and pepper. You can either cut the avocado into slices lengthways or fan the avocados by cutting slices lengthways but stopping about 1 cm from the top before fanning the slices out. Lay the avocado on a plate and top with the lemon and chilli mixture, holding back 2 – 3 teaspoons for assembling the dish.
  • Heat the oil in a pan over a medium-high heat. Crack the eggs into the pan and fry for about 3 minutes until cooked. If the top of the eggs still look a little uncooked, pop them under the grill for 1 – 2 minutes to finish them off. Keep an eye on them to make sure that you don’t over cook the yolk.
  • In the meantime, grill the bread for about 1 minute on each side.

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To assemble:

  • Place 2 pieces of warm bread on a plate.
  • Top with an avocado fan or some avocado slices and drizzle with the remaining lemon and chilli mixture.
  • Place a fried egg on top of each piece of bread and avocado and sprinkle with a little extra salt and pepper.

Serve immediately. Burst the egg yolk and watch the beautiful bright orange yolk drip over the avocado. Delicious!

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

3 Comments

  1. The new camera is obviously doing you well Sarah! Looks great (minus the egg, of course).

    Linda
    xxx

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