Name: Avocado on toast with chorizo & fried eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tbsp pumpkin seed; 85g chorizo sliced into chunks; 1 large ripe avocado stoned and peeled; juice ½ lime; ½ small pack coriander chopped; 2 eggs; 4 thick-cut slices wholemeal bread

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Avocado on toast with chorizo & fried eggs

Avocado on toast with chorizo & fried eggs

Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.27 ratingsRate

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A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp pumpkin seed
85g chorizo

sliced into chunks
1 large ripe avocado

stoned and peeled
juice ½ lime
½ small pack coriander

chopped
2 eggs
4 thick-cut slices wholemeal bread

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Nutrition: per serving

kcal522
fat37g
saturates10g
carbs25g
sugars3g
fibre4g
protein23g
salt1.5g

Method

step 1

Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
step 2

Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
step 3

To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.

Recipe from Good Food magazine, September 2013

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A star rating of 4.5 out of 5.27 ratings

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