Avocado & Egg Brunch

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

Avocado & Egg Brunch

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