Eggy Bread with Guacamole

These days it almost impossible to find a breakfast restaurant not serving Avocado toast. It’s both super healthy and delicious. In fact, its only drawback is that it’s not a very good hangover food. So we set ourselves to come up with a super indulgent version of avocado toast and thus this Eggy bread with guac recipe was born.

If you’re feeling extra-indulgent or you have an abundance of clucker berries, you could even top this with a poached or soft-boiled egg!

Prep time

10 mins
Cook time

10 mins
Total time

20 mins
Ideal for

Breakfast
Make it

Mexican
Serves

2

Nutrition: Per serving

kcal 110 fat 6.4g saturates 1.6g carbs 9.2g sugars 2.1g fibre 1.1g protein 3.9g salt 0.25g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

3 eggs
1 teaspoon Gran Luchito Chipotle Paste
2 teaspoons plain flour

½ tablespoon olive oil
1 tablespoon butter
2 thick slices of white bread (preferably a little stale)
6 vine tomatoes
2 teaspoons chopped flatleaf parsley
4 tablespoons Perfect Guacamole
Salt and freshly ground black pepper

How to make it

In a bowl, whisk the eggs with the Gran Luchito Chipotle Paste, flour, salt and pepper until well combined.
Put the olive oil and butter in a frying pan large enough to hold both slices of bread and melt over a low heat.
Dip the bread into the egg mixture, turning it over so it is completely soaked on both sides. Allow any excess mixture to drip back into the bowl.
Carefully place the soaked bread slices in the hot pan and cook for a few minutes until beginning to go golden and crisp on the underside. Use a spatula to flip the slices of toast over, cook the other side.
Meanwhile, cook the tomatoes in a hot griddle pan for few minutes until soft and lightly charred.
Serve the eggy bread topped with the guacamole and tomatoes and sprinkled with the parsley.