Mexican eggy bread
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 levelIngreadient:
- 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
Direction
- Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
- 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.
