Serves : 1 serving
Preparation time : 5 minutes
Cooking time : 10 minutes
- 1 slice of dark rye bread
- 10g of unsalted butter
- 2 tsp of extra virgin olive oil
- 1 small avocado
- 2 tbsp of chopped red onion
- 1.5 tbsp of chopped coriander
- 1 tsp of fresh lime juice
- 1/6 tsp of sea salt
- 1/8 tsp of ground black pepper
- 1/6 tsp of cumin powder
- 1 large free range egg
- 5g of unsalted butter
- Pinch of sea salt
- Pinch of ground black pepper
- Pinch of cumin powder
Chop a piece of red onion.
Wash and chop a small bunch of coriander.
Open a small avocado, get rid of the stone and dice the flesh.
Use a fork to mash the diced avocado. It is good to have some lumps.
Add the chopped red onion and coriander.
Season it with salt, ground black pepper and 1 tea spoon fresh lime juice. Mix well and set aside.
Heat up a non-stick pan with medium heat and put a knob of unsalted butter in the pan. Once the butter is bubbling, crack the egg in slowly.
When most of the egg white is set, turn off the heat and let the heat of the pan to cook through the egg white. Season the egg with a bit of salt and pepper. You could cover the pan with a lid and it takes about 5 minutes.
While cooking the sunny-side-up egg, you can fry the toast at the same time. Add a knob of butter and a dash of extra virgin olive oil in a pan. Fry the slice bread with medium low heat until golden brown on both sides. Add the second knob of butter and a bit more olive oil in the pan after flipping the toast to make sure both sides are nice and crispy.
Spread the guacamole on the hot and crispy toast and sprinkle some cumin powder and more chopped coriander on top.
Then put the sunny-side-up on and sprinkle some cumin powder on the egg.
This is an amazingly delicious breakfast! Lots of flavour and interesting texture of different ingredients. Try it out tomorrow!
Check out the cooking video