Sometimes I just really fancy something different for breakfast.
I love eggs and avocado and so this is just a very quick recipe to knock up for a delicious and very nutritious breakfast.
Not all people are a fan of chilli in the morning but for me it works well and gives this dish a little kick to get you going!
Ingredients: (to serve 2)
1/2 a red chilli (deseeded and chopped into small pieces)
Small bunch of fresh coriander
2 pieces rye bread
2 large eggs
Salt and pepper
Cut the avocados in half, remove the stone and scoop out the flesh. Chop into small pieces and mix in a large bowl with the chopped coriander leaves and chilli.
To poach the eggs, put a large pan of water on the hob on a high heat. When the water is simmering break an egg into a ramekin and add a drop of vinegar. Using a balloon whisk, whisk the water round until you create a sort of whirlpool and then pour the egg from the ramekin into the centre of the water. Poach for approximately 3 minutes and then remove with a large spoon. Repeat this for the other egg.
Serve the eggs, seasoned with salt and pepper on top of the rye bread with a generous serving of the avocado mixture.
This breakfast also goes well with my quick mango smoothie:
Peel and chop the flesh of one very ripe mango, removing the large stone from the middle. Blitz the mango in a food processor with 3 tbsp of natural yoghurt, one banana, 1tsp of caster sugar and 175ml milk. Serve over ice.