Wild Garlic & Chilli fried egg and avocado on toasted Sourdough
By Le Skinny Chef, part of Food Academy
1 person
10 minutes
10 minutes
Ingredients
- 1 - Avocado ripened, sliced lengthways
- 1 - Egg fried
- 1 handfull Fresh Parsley
- 2 tbsp Le Skinny Chef Spreadable Wild Garlic Pesto
- 1 drop Lemon Juice
- 1 handfull Rocket
- 1 - Salt and Black Pepper
- 1 slice Sourdough 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.
