Mexican eggy bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Ingredients
- ½ medium ripe avocado, stoned and cut into pieces
- 2 medium tomatoes, deseeded and diced
- 1heaped tbsp chopped coriander
- ½ lime, juiced
- 2 large eggs, lightly beaten
- olive oil, for frying
- 2 thick slices sourdough or crusty bread
- 15g strong cheddar, grated
- ½ small red chilli, finely chopped
Method
- STEP 1
Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
- STEP 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.
