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Mexican eggy bread | Daily Dine

Mexican eggy bread

Bring together two great brunch recipes – eggy bread and avocado on toast – then add a Mexican twist. A hit of chilli takes this to another level

brunchlunchsuppermexican🥬vegetarian

0

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1

Nutritional Information

Calories:829 kcal

Carbohydrate:76 g

Fat:39 g

Dietary Fiber:8 g

Protein:40 g

Saturated Fat:13 g

Sodium:2.6 mg

Sugar:9 g

Ingredients

1/2 medium ripe avocado stoned and cut into pieces

2 medium tomatoes deseeded and diced

1heaped tbsp chopped coriander

1/2 lime juiced

2 large eggs lightly beaten

olive oil for frying

2 thick slices sourdough or crusty bread

15g strong cheddar grated

1/2 small red chilli finely chopped

Instructions

Step 1
Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
Step 2
Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.