Name: Egg & avocado open sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: British
Ingredients: 2 medium eggs; 1 ripe avocado; juice 1 lime; 2 slices rye bread; 2 tsp hot chilli sauce - we used sriracha; handful cress to serve

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Egg & avocado open sandwich

Egg & avocado open sandwich

Chelsie Collins

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Serves 1

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Give your lunch box a moreish makeover - take the ingredients separately and assemble for a fresh and healthy midday meal

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 medium eggs
1 ripe avocado
juice 1 lime
2 slices rye bread
2 tsp hot chilli sauce - we used sriracha
handful cress

to serve

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Nutrition: per serving

kcal476
fat31g
saturates7g
carbs26g
sugars3g
fibre7g
protein19g
salt1.6g

Method

step 1

Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
step 2

When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.

RECIPE TIPS

HOW TO PACK IT UP

Put the hard-boiled eggs and mashed avocado in separate containers and assemble just before eating. The avocado won’t go brown if you mix in a good squeeze of lime juice.

Recipe from Good Food magazine, August 2015

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A star rating of 4.5 out of 5.7 ratings

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