Avocado & egg on sourdough
Lemony smashed avocado, a freshly fried egg, and a little chilli on thick-cut sourdough.
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A handful of good ingredients is all a morning needs. Choose an avocado that gives gently when pressed and bread with enough structure to hold its toppings.
LET’S MAKE SOMETHING GOOD
Into the kitchen.
The method
Toast the sourdough until crisp and golden.
Scoop the avocado into a bowl. Mash roughly with the lemon juice and a pinch of salt, keeping a little texture.
Heat the olive oil in a nonstick frying pan over medium-low heat. Crack in the eggs and fry for 4–6 minutes, or longer to your preferred doneness. Cover briefly to help the tops set.
Spread the avocado over the toast. Top each slice with an egg and finish with chilli flakes and black pepper. Serve straight away.
A little kitchen wisdom
For fully cooked eggs, cook until both the whites and yolks are firm. The avocado mixture is best made just before serving.
Part of our sample collection. This recipe has not yet been kitchen-tested; photography is illustrative.
