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Mexican Eggy Bread |
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| Serves 1 |
Prep 10 mins |
Cooking 5mins |
Easy |
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My rating |
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Ingredients |
½ medium ripe avocado, stoned & cut into pieces
2 medium tomatoes, deseeded & diced
1 heaped tbsp chopped parsley
½ lime, juiced
2 large eggs, lightly beaten
olive oil, for frying
2 thick slices sourdough or crusty bread
15g strong cheddar, grated
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Easily doubled for 2 people
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Gently combine the avocado,
tomato, parsley and lime juice in a small bowl. Season
generously and set aside.
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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 serve.
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DAILY
DINNERS 
