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Smashed avocado with eggs on multigrain

5 minutes (5 - 10 minutes)
Serves 4
    2 avocados, halved, stoned and roughly chopped
  • 1 tablespoon fresh mint, roughly chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 60g reduced-fat feta cheese
  • 250g cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 8 eggs, soft boiled
  • 4 thick slices multigrain/grainy bread, to serve
  • Cracked pepper, to serve
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.

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.

While eggs are boiling, toast bread.

Divide the avocado smash and multigrain toast between the 4 plates. Top
each with 2 eggs and finish with cracked pepper.

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