Avocado on toast with chorizo & fried eggs
- Preparation and cooking time
- Serves 2
- 1 tbsp pumpkin seed
- 85g chorizo , sliced into chunks
- 1 large ripe avocado , stoned and peeled
- juice ½ lime
- ½ small pack coriander , chopped
- 2 eggs
- 4 thick-cut slices wholemeal bread
- 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.