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Egg & avocado open sandwich

Egg & avocado open sandwich

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Easily doubled
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal476
fat31g
saturates7g
carbs26g
sugars3g
fibre7g
protein19g
salt1.6g
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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

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. 

Goes well with

Recipe from Good Food magazine, August 2015

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Overall rating

A star rating of 4.4 out of 5.5 ratings
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