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We think this is the best-ever avocado toast – perfect for lazy Sunday mornings. If the sun is shining, enjoy al fresco.
1 Waitrose 1 Perfectly Ripe Avocado
Juice of ½ lime
1 salad onion, finely chopped
Large pinch of chilli flakes
1 tsp white wine vinegar
2 medium Waitrose British Blacktail Free Range Eggs
2 slices Waitrose 1 White Sourdough Bread, toasted
1. Coarsely mash the avocado with a fork. Mix in the lime juice, salad onion and chilli flakes. Cover and set aside.
2. Bring a large pan of water to the boil over a high heat and add the vinegar. Crack each egg into a small bowl, then carefully slide into the water. Simmer very gently for 3-4 minutes before removing with a slotted spoon.
3. Meanwhile, spread the mashed avocado over the toast and top each slice with a poached egg. Grind over a little black pepper and serve straight away.
Cook’s tipTry adding chopped herbs such as coriander or mint to the avocado mix for an extra burst of flavour.
Typical values per serving: