Say “hello” to your new favourite breakfast! A perfectly cooked egg is nestled in sourdough toast, topped with just the right amount of parmesan cheese, and surrounded by creamy avocado with a hint of chilli.
How long will it take?
What’s the serving size?
What do I need?
1 ripe avocado, peeled and stone removed
1 tbsp fresh chives, finely diced
Pinch of salt
Pinch of chilli flakes
1 tbsp freshly squeezed lemon juice
2 slices thickly cut sourdough bread
2 tbsp unsalted butter
1 ½ tbsp grated parmesan cheese, plus extra for serving
How do I make it?
Add avocado, chives, salt, chilli flakes and lemon juice to a bowl and coarsely mash with a fork. Set aside.
Using a scone cutter, a cookie cutter, or a glass, cut a 5 to 7-centimetre from the centre of each slice of bread.
Melt butter in a non-stick frying pan over medium-low heat.
Add bread to the frying pan and cook until golden brown on one side, about 2 minutes. Flip bread and crack 1 egg into the hole on each slice of bread. Cover pan with a lid and cook for 3 minutes, then sprinkle eggs with grated parmesan cheese, cover and cook for a further 1 to 2 minutes.
Remove from the frying pan and place on serving plates. Spread avocado mixture around the edges of the toast and sprinkle with additional parmesan. Serve immediately.