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Mexican eggy bread

Toast with avocado and tomato on plate with cutlery

Mexican eggy bread

Name: Mexican eggy bread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: ½ medium ripe avocado stoned and cut into pieces; 2 medium tomatoes deseeded and diced; 1heaped tbsp chopped coriander; ½ lime juiced; 2 large eggs lightly beaten; olive oil for frying; 2 thick slices sourdough or crusty bread; 15g strong cheddar grated; ½ small red chilli finely chopped

Esther Clark

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Serves 1

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Bring together two great brunch recipes – eggy bread and avocado on toast – then add a Mexican twist. A hit of chilli takes this to another level

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

½ medium ripe avocado

stoned and cut into pieces
2 medium tomatoes

deseeded and diced
1heaped tbsp chopped coriander
½ lime

juiced
2 large eggs

lightly beaten
olive oil

for frying
2 thick slices sourdough

or crusty bread
15g strong cheddar

grated
½ small red chilli

finely chopped

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Nutrition: per serving

kcal829
fat39g
saturates13g
carbs76g
sugars9g
fibre8g
protein40g
salt2.6g

Method

step 1

Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
step 2

Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

Recipe from Good Food magazine, January 2019

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Overall rating

A star rating of 4.8 out of 5.7 ratings

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