These days it almost impossible to find a breakfast restaurant not serving Avocado toast. It’s both super healthy and delicious. In fact, its only drawback is that it’s not a very good hangover food. So we set ourselves to come up with a super indulgent version of avocado toast and thus this Eggy bread with guac recipe was born.
If you’re feeling extra-indulgent or you have an abundance of clucker berries, you could even top this with a poached or soft-boiled egg!
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Prep time
10 mins
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Cook time
10 mins
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Total time
20 mins
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Ideal for
Breakfast -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 110 fat 6.4g saturates 1.6g carbs 9.2g sugars 2.1g fibre 1.1g protein 3.9g salt 0.25g
Found in the
Mexican Section
Ingredients
- 3 eggs
- 1 teaspoon Gran Luchito Chipotle Paste
- 2 teaspoons plain flour
- ½ tablespoon olive oil
- 1 tablespoon butter
- 2 thick slices of white bread (preferably a little stale)
- 6 vine tomatoes
- 2 teaspoons chopped flatleaf parsley
- 4 tablespoons Perfect Guacamole
- Salt and freshly ground black pepper
How to make it
- In a bowl, whisk the eggs with the Gran Luchito Chipotle Paste, flour, salt and pepper until well combined.
- Put the olive oil and butter in a frying pan large enough to hold both slices of bread and melt over a low heat.
- Dip the bread into the egg mixture, turning it over so it is completely soaked on both sides. Allow any excess mixture to drip back into the bowl.
- Carefully place the soaked bread slices in the hot pan and cook for a few minutes until beginning to go golden and crisp on the underside. Use a spatula to flip the slices of toast over, cook the other side.
- Meanwhile, cook the tomatoes in a hot griddle pan for few minutes until soft and lightly charred.
- Serve the eggy bread topped with the guacamole and tomatoes and sprinkled with the parsley.
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