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Green eggs on toast
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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
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.
This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.