Year Round Recipes Eggs

Fried egg on avocado with herbs and chilli

Print

Slices of (stale) baguette, soaked in almond milk and egg and sweetened with honey, cinnamon and cloves. If I have time (and leftover baguette), I make this in the morning to have with a coffee. (Which obviously I put almond milk in too, having now entirely neglected keeping my fridge stocked with fresh cow’s milk!).

Ingredients

Serves 1

  • A large bunch of mixed herbs (coriander, basil, parsley, mint, dill or fennel all work well)
  • Half a ripe avocado
  • Juice of half a lime
  • 1 tbsp chipotle chilli paste (or alternatively use half a deseeded, finely chopped red chilli)
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 egg
  • Toast
  • Half a clove of garlic

Instructions

  • Finely chop the herbs and put them in a bowl with the avocado, lime juice, chilli and salt and pepper. Add a drizzle of olive oil and lightly mash together using fork.
  • Heat a little oil in a small frying pan and crack in the egg. Sprinkle with salt and pepper and turn down the heat to allow the egg to fry gently for a couple of minutes until the white is set and the yolk still runny.
  • Rub the toast with a little garlic and sprinkle with salt. Spread the avocado over the toast and top with the fried egg.

Comments

Leave a comment

Your email address will not be published. Required fields are marked *