I usually have porridge for breakfast, so this was a nice change. This recipe is a perfect brunch option.
This is a Ballymaloe Recipe and serves 1.
🍬No Artificial Additives🌾Suitable for Vegetarians 🥛 Dairy free
- 1 ripe avocado
- 1 tsp chopped mint
- a squeeze of lime juice
- red or green chilli finely chopped (optional)
- 1 slice of bread (preferably sourdough)
- 1-2 tablespoons extra virgin olive oil
- 1 free-range egg
- Sea salt and freshly cracked black pepper
- Ballymaloe Original Relish
Carefully remove the avocado flesh from its skin and mash with a fork. Add the mint and squeeze of lime. Season with salt and mix well. Add in some finely chopped chilli if you like a little heat.
Heat a little olive oil in a heavy-bottomed frying pan. Toast the bread in it for about two minutes on each side or until golden around the edges, ensuring it has absorbed all the oil. Take out and set aside. Wipe the pan with kitchen paper and put back on the heat.
When the fry begins to sizzle again, fry the egg in a little olive oil.
Spread the avocado mixture over the toasted bread. Place the egg on top and serve with Ballymaloe Original Relish on the side.
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