Egg & avocado open sandwich

Egg & avocado open sandwich

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(5 ratings)

Prep: 10 mins Cook: 10 mins


Serves 1

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

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal476
  • fat31g
  • saturates7g
  • carbs26g
  • sugars3g
  • fibre7g
  • protein19g
  • salt1.6g
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  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 ripe avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 slices rye bread
  • 2 tsp hot chilli sauce - we used sriracha
  • handful cress, to serve


  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.

  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.

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Comments, questions and tips

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jburton's picture
10th May, 2016
This sounds light healthy and delicious, its very similar to what i made recently. I will be making this in work and have an omelette maker there that poaches eggs so think i will poach them so they are served warm
GiSora's picture
2nd Apr, 2016
It is healthy, but taste just ok. Nothing amazing about it, it's exactly tasted like they are assembled and that's it.
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