Loaded Guacamole & Egg Sourdough Toast

Loaded guacamole

• 1 ×Ripe avocado
• 1 ×Onion — finely chopped
• 1 ×Tomato — deseeded and finely chopped
• 1 ×Cucumber — finely chopped
• 1 ×Green chilli — finely chopped (optional)
• 2 tspLime juice
• to tasteSalt
• to tasteFreshly ground black pepper
• to tasteChilli flakes
• 1 tspOlive oil

Toast

• 2 slicesSourdough bread
• 2 tspButter — for toasting
• 2 ×Egg — boiled

Finish

• ½ tspDried oregano — to finish
• 1 tspExtra virgin olive oil — a drizzle just before serving (optional)

Method

1. 1

   Boil the eggs until fully set, then peel them. The eggs, toast and guacamole are independent — while the eggs cook is a good time for the rest.

2. 2

   Toast the sourdough in butter on a hot pan until the surface is crisp.

3. 3

   Mash the avocado with a fork. If you prefer a smoother base, blend it briefly instead.

4. 4

   Make the loaded guacamole: combine the avocado with the onion, deseeded tomato, cucumber, green chilli, lime juice, salt, pepper, chilli flakes and olive oil. Taste and adjust the seasoning.

5. 5

   Mash the boiled eggs separately. Do not mix them into the guacamole — they are their own layer.

6. 6

   Assemble in this order, always: buttered sourdough first, loaded guacamole next, mashed eggs on top.

7. 7

   Sprinkle dried oregano over the finished toast — over the top, not into the guacamole. Add the optional drizzle of extra virgin olive oil just before serving.