Avocado on toast with chorizo & fried eggs
By Cassie Best
Contains pork – recipe is for non-Muslims only
A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 522
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fat 37g
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saturates 10g
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carbs 25g
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sugars 3g
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fibre 4g
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protein 23g
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salt 1.5g
Ingredients
- 1 tbsp pumpkin seed
- 85g chorizo, sliced into chunks
- 1 large ripe avocado, stoned and peeled
- juice ½ lime
- ½ small pack coriander, chopped
- 2 eggs
- 4 thick-cut slices wholemeal bread
Method
Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.
