Mexican eggy bread
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Mexican eggy bread

By Esther Clark

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 level

  • Prep:10 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 829
  • fat 39g
  • saturates 13g
  • carbs 76g
  • sugars 9g
  • fibre 8g
  • protein 40g
  • salt 2.6g

Ingredients

  • ½ medium ripe avocado, stoned and cut into pieces
  • 2 medium tomatoes, deseeded and diced
  • 1 heaped 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

Method

  1. Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.

  2. 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.

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