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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
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This recipe was first published in January 2017.
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