Smashed avocado with eggs on multigrain
4 serves
10 m
5 m
Ingredients
- 2 avocados, halved, stoned and roughly chopped
- 1 tablespoon fresh mint, roughly chopped
- 1 teaspoon lemon juice
- ½ teaspoon freshly ground pepper
- 60 g reduced-fat feta cheese
- 250 g cherry tomatoes, halved
- ½ red onion, finely chopped
- 8 eggs, soft boiled
- 4 thick slices multigrain/grainy bread, to serve
- Cracked pepper, to serve
Method
Step 1
Place avocado, mint, lemon juice and pepper in a small bowl and roughly mash with a fork. Add feta, cherry tomatoes and red onion and toss lightly. Set aside.
Step 2
To soft boil an egg: fill a medium-size saucepan with water and bring to the boil. Gently place eggs in boiling water and boil for 6-7 minutes. Gently remove from pot and when cool to the touch, shell the egg, slice in half.
Step 3
While eggs are boiling, toast bread.
Step 4
Divide the avocado smash and multigrain toast between the 4 plates. Top each with 2 eggs and finish with cracked pepper.
Tip
- Poached eggs are also another delicious alternative.
