Egg in Avocado
A fun way to enjoy your avo and egg toast! Serve drizzled with olive oil and lemon juice and sprinkle over some red chili flakes, sea salt and sesame seeds.
Ingredients
- 2 eggs
- 2 avocados see notes
- 4 slices of whole grain bread toasted
- 1 cup ruccola
- extra virgin olive oil
- a lemon wedge for drizzling over
- red chili flakes
- rock salt
- mixed sesame seeds
Instructions
- Bring water to boil. Place the eggs inside and boil for 8 minutes, then put into cold water to cool down.
- Cut the avocados in half lengthwise (keep the skin on).
- Hit the seed with the sharp edge of the knife, wobble to loosen up a bit and take the seed out.
- Scoop out some of the flesh to make a nest for the egg.
- Spread that flesh onto the toast and top with ruccola leaves.
- Tuck in half of the egg into the nest, then scoop the whole thing out.
- Flip it onto the toast and drizzle with olive oil and lemon juice.
- Season with salt, sesame seeds, red chili flakes and serve.
Notes
- Get a ripe avocado which is still firm enough to hold the shape well when scooped out.