Egg-in-the-hole smoked salmon & avocado toastie

Egg-in-the-hole smoked salmon & avocado toastie

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 1

Make someone special a brunch to remember. Use a cutter of your choice to create a specially-shaped sandwich

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
415
protein
28g
carbs
23g
fat
24g
saturates
7g
fibre
5g
sugar
2g
salt
3.6g
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Ingredients

  • knob of butter
  • 2 slices white bread
  • ½ ripe avocado
  • ½ lemon, plus a wedge to serve
  • handful watercress
  • 1 large egg
  • few slices smoked salmon

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Method

  1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.
  2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.
  3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.

Recipe from Good Food magazine, March 2014

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Comments

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sarahcotton's picture
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This recipe is super easy and extremely tasty- I heartily recommend trying it!

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