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    You will need

    2 slices Warburtons Gluten Free White Toastie

    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

    Make with

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    Make it

    15 minutes | Serves 2

    1. Use a little of the butter to thoroughly grease the cutter.
    2. Pour the oil into a flat nonstick frying pan over medium heat. Crack one egg into a small bowl.
    3. 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
    4. 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
    5. Meanwhile, toast the bread on both sides and butter it. Transfer to warm plates and spoon over the salsa
    6. 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!