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Avocado & Soft-Boiled Egg on Sourdough
Six-minute lunch: real bread, real fat, real protein.
6 min~480 kcal per servingemergencyhigh-proteinvegetarianlow-effortbreakfastlunchfamilyquick
Ingredients
- 2 organic free-range eggs
- 1 ripe avocado
- 2 slices genuine sourdough (flour, water, salt only)
- Cold-pressed extra virgin olive oil, lemon, sea salt, black pepper
Method
- 1
Boil the eggs 6½ minutes, then cool under cold water and peel.
- 2
Toast the sourdough. Mash avocado with lemon, olive oil and salt.
- 3
Spread on toast, halve the eggs on top, finish with pepper.
Organic swap
Organic eggs from a small flock, plus a bakery sourdough rather than a supermarket 'sourfaux' loaf.