For a meal on toast, look no further than this. Its main ingredients – eggs and avocado – are both rich in their own right, but they work differently. The eggs create a layer of fattiness on the palette and the avocado cuts that with its earthy tone. A hint of chilli adds heat and the green onions provide crunch.
-
Serves
2
-
Cook Time
00 h 10 m
Plus 20 mins to prep
Ingredients
- 2 boiled eggs
- 1 tsp Dijon mustard
- 2 spring onions (bulbs and greens), finely chopped
- 1 ripe avocado
- 1 fresh red chilli, chopped (optional)
- Olive oil
- Salt to taste
Preparation
- Boil the eggs for 8 minutes in water. Remove and chill in ice water for 10 minutes.
- Peel and either pass through a grater or chop.
- Place the avocado flesh in a bowl and mash.
- Add chopped onions, mustard, salt, red chilli and eggs. Mix gently.
- Season and pour in olive oil.
- Eat on crusty sourdough toast or as a salad with added greens.
Buy an annual Scroll Membership to support independent journalism and get special benefits.
Our journalism is for everyone. But you can get special privileges by buying an annual Scroll Membership. Sign up today!