The BBC Good Food logo
Avocado on toast with chorizo & fried eggs

Avocado on toast with chorizo & fried eggs

By
A star rating of 4.5 out of 5.26 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds

Nutrition: per serving
NutrientUnit
kcal522
fat37g
saturates10g
carbs25g
sugars3g
fibre4g
protein23g
salt1.5g
Advertisement

Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, September 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.26 ratings
Advertisement
Advertisement
Advertisement

Sponsored content