Egg & avocado open sandwich

Give your lunch box a moreish makeover – take the ingredients separately and assemble for a fresh and healthy midday meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 476
  • fat 31g
  • saturates 7g
  • carbs 26g
  • sugars 3g
  • fibre 7g
  • protein 19g
  • salt 1.6g


  • 2 medium eggs
  • 1 ripe avocado
  • juice 1 lime
  • 2 slices rye bread
  • 2 tsp hot chilli sauce (we used sriracha)
  • handful cress, to serve


How to pack it up

Put the hard-boiled eggs and mashed avocado in separate containers and assemble just before eating. The avocado won’t go brown if you mix in a good squeeze of lime juice. 



  1. Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.

  2. When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.

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