Avocado on toast with chorizo & fried eggs
Serves 2
Easy
Prep:
Cook:
A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds
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- 1 tbsp pumpkin seed
- 85g chorizosliced into chunks
- 1 large ripe avocadostoned and peeled
- juice ½ lime
- ½ small pack corianderchopped
- 2 eggs
- 4 thick-cut slices wholemeal bread
Nutrition: per serving
- kcal522
- fat37g
- saturates10g
- carbs25g
- sugars3g
- fibre4g
- protein23g
- salt1.5g
Method
step 1
Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
step 2
Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
step 3
To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.
