Soft Eggs & Avocado

2
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From one of our national supermarkets free monthly magazines, May 2017."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (232.4 g)
  • Calories 385.1
  • Total Fat - 32.4 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 141.4 mg
  • Sodium - 66.6 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 10.8 g
  • Sugars - 8.2 g
  • Protein - 8 g
  • Calcium - 42 mg
  • Iron - 1.7 mg
  • Vitamin C - 47.7 mg
  • Thiamin - 0.1 mg

Step 1

Place eggs into a saucepan and cover with cold water and bring to the boil and then remove from heat, cover and set aside for minutes and then transfer to a bowl of iced water to cool for 2 minutes.

Step 2

Tap eggs (very gently) all over on the bench and very carefully peel.

Step 3

Meanwhile, toast or chargrill bread and drizzle with olive oil and then press oil side down into dukkah to coat and then cut into fingers.

Step 4

Halve avocados and remove seeds and place onto plates and drizzle with lemon juice.

Step 5

Halve eggs and sit each half into the hollow of the avocado and top with chives.

Step 6

Serve with dukkah toast fingers.

Tips & Variations


No special items needed.

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