Toasted slices of our Multiseed Sourdough Boule are the perfect base for smashed avocado, poached egg and a dash of hot chilli sauce, for that extra kick.
Serves:
1
Ingredients:
- 1 slice of Warburtons Gluten Free Multiseed Sourdough Boule
- 2 ripe avocados, peeled and de-stoned
- ½ red onion, finely chopped
- ½ juice of lime
- ½ tsp chilli flakes
- A pinch of salt and pepper
- 1 egg
- 1 tbsp white wine vinegar
- Hot chilli sauce
- A pinch of chopped parsley
Method:
- Mash together the avocado, red onion, chilli, lime juice, salt and pepper in a bowl.
- For the poached egg, boil a saucepan of water and bring to a simmer, add the vinegar. Break the eggs into the saucepan and poach for 3-4 mins. Remove with a slotted spoon and drain.
- Meanwhile, toast the slice of Multiseed Sourdough.
- Top the toast with the smashed avocado first, perfectly poached egg second and then drizzle on a little of the the hot chilli sauce.
- Sprinkle on the parsley and any remaining chilli flakes.