Avocado Toast with Jammy Eggs & Chili Flakes

• Breakfast
• ⏱ 15 min
• Easy
• Serves 2
• 540 kcal / serving
• 24 g protein
• 40 g carbs
• 32 g fat

Ingredients (7)

• 2 thick slices sourdough or rye bread (about 120 g)
• 1 ripe avocado
• 3 large eggs
• 1 tsp olive oil
• 1/2 tsp chili flakes
• Flaky salt & black pepper
• 1 lemon wedge, to serve

Steps (3)

1. Jammy eggs. Lower eggs into boiling water and cook 6½ min. Chill in ice water 2 min, peel and halve — yolks should be glossy and jammy.
2. Toast and mash. Toast the bread. Smash avocado with olive oil, salt and lemon juice.
3. Assemble. Spread avocado thickly, top each toast with 3 egg halves, shower with chili flakes and flaky salt. 2 plates.

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