EGGS & AVO ON TOAST

pREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

Ingredients

• For the Base:

  • 2 slices of sourdough bread (or gluten-free bread)

  • 1 ripe avocado

  • 1 tsp Rub-A-Dub Spicy Lemon Myrtle Seasoning

  • Juice of ½ a lemon

• For the Topping:

  • 2 eggs (poached, boiled, or fried, according to preference)

  • 1 tbsp olive oil (optional)

  • Freshly ground black pepper

• Optional Garnishes:

  • Fresh coriander leaves

  • Chili flakes (for extra heat)

  • Cherry tomatoes (halved)

Method

1. Prepare the Avocado Smash:

   • Halve the avocado and scoop the flesh into a bowl.

   • Add the lemon juice and Rub-A-Dub Spicy Lemon Myrtle Seasoning. Mash with a fork until creamy yet slightly chunky.

2. Cook the Eggs:

   • Poach, fry, or soft-boil the eggs to your liking. For poached eggs, simmer water with a splash of vinegar and gently cook eggs for 3–4 minutes.

3. Toast the Bread:

   • Toast the sourdough (or gluten-free bread) until golden and crisp.

4. Assemble the Dish:

   • Spread the smashed avocado generously over each slice of toast.

   • Top with the cooked egg. Drizzle olive oil for added richness if desired.

5. Garnish and Serve:

   • Sprinkle with freshly ground black pepper, and garnish with fresh coriander, chili flakes, or halved cherry tomatoes for extra flavor and color. Serve immediately.

Suggestions for Dietary Needs

• Vegan: Substitute eggs with sautéed mushrooms, roasted chickpeas, or grilled tofu slices.

• Vegetarian: Already vegetarian-friendly—add optional toppings like goat cheese or feta for extra indulgence.

• Gluten-Free: Use gluten-free bread as the base.