Green eggs on toast

  • Preparation time: 15 minutes, plus soaking
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus soaking

Serves: 2


50g unsalted cashew nuts
50g fresh coriander, roughly chopped
2 tbsp dill, roughly chopped, plus extra to serve
½ garlic clove
1 lime, zest of ½ and juice of all
1 tbsp olive oil
4 eggs
25g unsalted butter
2 slices of Waitrose 1 wheat and rye sourdough, toasted
½ avocado, sliced


1. Soak the cashews in just-boiled water for 10 minutes. Drain well, then pulse with the coriander, dill, garlic, lime zest and juice, olive oil and 3 tbsp water to a chunky sauce in the small bowl of a food processor; season.

2. Season and scramble the eggs with the butter, then spoon onto the toasted sourdough. Top with the avocado, a good slick of the sauce and some extra sprigs of dill.