I love brunch! One of my go to favourites is this super food rich simple but delicious combo of Avocado and egg. I couldn't resist the chilli sauce for some heat. Try and use a Sourdough Rye bread if you can for the toast, as it has a wonderful slightly nutty flavour and amazing cruch, as well as being less processed than some other supermarket breads.
I don't bother to use any butter or spread on my toast when i'm topping with fried eggs.
367 calories / 39g Carbs / 26g Fat / 14g Protein

Ingredients
35g raw baby spinach leaves
1 free range medium egg
1 medium avocado, stoned and sliced
1 slice of sourdough rye toasted
A drizzle of chilli sauce
1 tsp olive oil
Method
Toast the bread
Wash and dry the spinach
Fry the egg lightly in olive oil
Slice the avocado
Assemble as the photo, season and drizzle with sauce if required
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