Toast with avocado and tomato on plate with cutlery

Mexican eggy bread

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(5 ratings)

Prep: 10 mins Cook: 5 mins


Serves 1

Bring together two great brunch recipes – eggy bread and avocado on toast – then add a Mexican twist. A hit of chilli takes this to another level

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal829
  • fat39g
  • saturates13g
  • carbs76g
  • sugars9g
  • fibre8g
  • protein40g
  • salt2.6g
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  • ½ medium ripe avocado, stoned and cut into pieces



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

  • 2 medium tomatoes, deseeded and diced
  • 1 heaped tbsp chopped coriander
  • ½ lime, juiced



    The same shape, but smaller than…

  • 2 large eggs, lightly beaten
  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 thick slices sourdough or crusty bread



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • 15g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • ½ small red chilli, finely chopped


  1. Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.

  2. Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

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Comments, questions and tips

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Frantic Flapjack
29th Jan, 2019
This was really good. Highly recommended.
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