You will need
2 slices Warburtons Gluten Free White Loaf
2 tsp butter
2 tsp olive oil or vegetable oil
2 small free range eggs
1 avocado, de-stoned, peeled and diced
1 vine tomato, chopped
1 tsp lemon juice
pinch sea salt
few coriander leaves, chopped
You will need a metal heart shapped cutter for this as it will be heated in the pan. Do not use a plastic one. If you have two cutters, you can cook both eggs at the same time. Making sure your frying pan and cutter are nice and flat so that the egg stays in the shape of the mould.
Make it
15 mins | Serves 2
- Use a little of the butter to thoroughly grease the cutter.
- Pour the oil into a flat nonstick frying pan over medium heat. Crack one egg into a small bowl.
- Add the cutter to the pan and carefully pour in the egg. Hold the edges of the cutter firmly against the pan with a spatula to keep the egg in place. Don’t worry if a little leaks out – you can trim it when its cooked
- Once the white starts to cook, turn down the heat a little and leave to fry gently while you make the salsa. Mix the diced avocado, tomato and lemon juice in a bowl with a pinch of salt then stir in the coriander
- Meanwhile, toast the bread on both sides and butter it. Transfer to warm plates and spoon over the salsa
- Spoon a little hot oil over the egg yolk if you like. When it’s cooked, carefully lift onto a board with a spatula. Run the tip of a sharp knife round the inside of the mould to release the egg then place on top of the avocado salsa on toast!
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