Egg And Avocado Toast

1. 1

   Preheat oven to 200 degree Celsius (fan forced 190 degree). Drizzle half tablespoon of olive oil on top of cherry tomatoes and toss to coat. Bake tomatoes in the oven for 10 minutes.

2. 2

   Boil water in a saucepan, place the eggs carefully and turn the heat down to medium-low. Let them cook for 5 mins. Remove hot water from the saucepan and replace with fresh cold water from the tap to cool the eggs down. Peel eggs carefully without damaging the egg yolks and chop them into pieces.

3. 3

   Spread butter evenly on one side of the bread. Heat the pan to medium-high and place breads with the buttery side facing the pan. Leave for 3 minutes or until brown enough, flip them carefully and toast until both sides are brown and uniform in colour.

4. 4

   Scoop avocado flesh and place it in a bowl. Add half tablespoon of olive oil, lime juice, salt and pepper. Mash avocado with a fork until smooth.

5. 5

   Spread avocado mash onto the toasted bread and divide chopped soft-boiled eggs equally and drizzle roast garlic aioli generously.

6. 6

   Remove cherry tomatoes from the oven and garnish on top. Enjoy your avocado and egg toast while the bread and eggs are still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.