Mexican eggy bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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Showing items 1 to 3 of 6
- ½ medium ripe avocadostoned and cut into pieces
- 2 medium tomatoesdeseeded and diced
- 1heaped tbsp chopped coriander
- ½ limejuiced
- 2 large eggslightly beaten
- olive oilfor frying
- 2 thick slices sourdoughor crusty bread
- 15g strong cheddargrated
- ½ small red chillifinely chopped
Nutrition: per serving
- kcal829
- fat39g
- saturates13g
- carbs76g
- sugars9g
- fibre8g
- protein40g
- salt2.6g
Method
step 1
Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
step 2
Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.
