EGGS AND AVOCADO on TOAST WITH HARISSA YOGURT SAUCE

by Jonathan

Want to impress your flatmates with your culinary skills? This balanced, yummy breakfast with Turkish-inspired sauce will certainly do the trick. Suitable for vegetarians, it’s packed full of omega 3 – the ‘brain’ nutrient! So learn how to make this and you’ve got a perfect exam-day breakfast!

1 serving (as in picture): 527 calories    
Prep time 5 mins            
Cooking time 10 mins
Cost: ≈£0.92 (adjusted for portion sizes and using Tesco prices as the count)

Ingredients

• 1 slice of wholemeal bread
• ½ avocado, sliced
• 2 medium eggs

For the sauce:

• 2 heaped tbsp natural Greek yoghurt
• ½ tbsp olive oil
• Splash of lemon juice
• 1 heaped tsp harissa paste
• 1 tsp dill
• Salt and pepper to taste

Method:

For the eggs it’s exactly the same as in the Chorizo and Potato Hash recipe. Bring a saucepan of water to a boil. When it’s bubbling, carefully place the two eggs in. 6 mins will be a perfect, slightly runny, soft-boiled egg.

As they’re boiling, make the sauce. Combine yoghurt, olive oil, lemon juice, harissa paste and dill in a bowl. Mix it up well. Oh and start toasting your bread!

When the eggs are done, plunge them straight into cold water. Leave for 20 secs, then carefully peel. You also might want your sauce slightly warmed – placing the bowl over the saucepan (now off the heat) is the best way to do this.

Serve the toast with sliced avocado on top, add your eggs and halve them, then pour the warmed sauce in between. Add a healthy pinch of salt and black pepper, and it’s ready to go! A forkful of toast, avocado and egg, with mopped-up sauce is delicious!