Wild Garlic & Chilli fried egg and avocado on toasted Sourdough

Le skinny chef Le skinny chef

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:

  1. Choose a thick slice of sourdough bread and toast it.
  2. Halve a ripe avocado and slice lengthways
  3. 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.
  4. 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.
  5. In a salad bowl, arrange rocket leaves, toasted pine nuts, fresh parsley and a drizzle of lemon juice.
  6. Carefully place the baked Avocado sourdough on the centre of a plate, add the egg on top and arrange the salad around it.
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