Avocado & dukkhah rye soldiers
Ingredients
- Step 1 ½ ripe avocado
- Step 2 ¼ tsp chilli flakes
- Step 3 juice of ½ lemon
- Step 4 1 large egg
- Step 5 1 large slice rye bread
- Step 6 20g cream cheese
- Step 7 ½ tbsp dukkhah
Calories: 395
Carbohydrate: 17 g
Protein: 16 g
Fat: 28 g
Cook time: 10 minutes
Prep time: 5 minutes
Total time: 15 minutes
Servings: 1
TAGS
Breakfast
Brunch
Breakfast
Brunch
egg
Esther Clark
Fibre
Folate
Runny egg
Soldier
Vegetarian
Directions
- Step 1 Scoop the flesh of the avocado into a bowl. Add the chilli flakes and lemon juice, mash everything together with the back of a fork and season well. Bring a pan of water to a simmer and add the egg, then cook for 5 mins. Toast the rye bread and spread with the cream cheese. Smooth over the mashed avocado and sprinkle with the dukkhah. Cut into soldiers and dunk into the runny yolk.