Loaded avocado toast
Serves: 4
Preparation: 15 minutes
Cooks In: 25 minutes
Ingredients:
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2 large ripe Hass avocados, halved
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2 punnets grape tomatoes or cherry tomatoes
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2 chorizo, thickly sliced
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â…“ cup extra-virgin olive oil, plus extra for frying
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1 tbsp red wine vinegar
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100 g Greek feta
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1 garlic clove, crushed
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Juice of 2 lemons, or to taste
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8 thick slices seeded sourdough bread
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8 eggs
Method:
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Preheat oven to 200°C. Line a baking tray with paper and scatter the tomatoes and chorizo in the tray. Drizzle with olive oil and vinegar, season to taste and roast for 15-20 minutes until the tomatoes are tender and chorizo is crisp.
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Meanwhile, scoop the avocado flesh into a bowl and coarsely crush with a fork. Crumble in the feta, add the garlic and lemon juice, season generously to taste and mix to combine, but still leaving little chunks of feta in the crushed avocado.
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Heat a splash of oil in a large frying pan over medium-high heat, crack in half the eggs and fry for 2-3 minutes until egg white is set and yolk is still runny – turn the egg if you prefer your eggs over-easy. Transfer to a plate and keep warm while you cook the remaining eggs.
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Meanwhile, toast the bread in a toaster or under a pre-heated grill and keep warm.
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To serve, spread the toast thickly with the crushed avocado mixture. Load each avocado toast up with a fried egg, and spoon over some of the roast tomato and chorizo mixture. Season to taste and serve with baby spinach.