Wild Garlic & Chilli fried egg and avocado on toasted Sourdough
by SuperValu
By Le Skinny Chef, part of Food Academy
1 person10 minutes10 minutes
Ingredients
1 - Avocado
ripened, sliced lengthways
1 - Egg
fried
1handfullFresh Parsley
2tbspLe Skinny Chef Spreadable Wild Garlic Pesto
1dropLemon Juice
1handfullRocket
1 - Salt and Black Pepper
1sliceSourdough Bread
toasted
1 - Sundried Tomatoes
1 - Toasted Nuts
pinenuts
Method
Method:
Choose a thick slice of sourdough bread and toast it.
Halve a ripe avocado and slice lengthways
Place on the sourdough and drizzle approx 1tsp Le Skinny Chef wild garlic & chilli sauce over it, topped with finely diced sundried tomatoes and place in a warm oven (approx 160C) for 3/4 minutes.
While that is in the oven, fry your egg using 1tbsp of Le Skinny Chef Wild Garlic and Chilli sauce, and season with salt and pepper to your taste.
In a salad bowl, arrange rocket leaves, toasted pine nuts, fresh parsley and a drizzle of lemon juice.
Carefully place the baked Avocado sourdough on the centre of a plate, add the egg on top and arrange the salad around it.