Avocado and egg on rye

Name: Avocado and egg on rye
Prep time: 4 min
Cook time: 7 min
Total time: 11 min
Yield: 4 servings
Cuisine: International
Ingredients: 240 g Rye and wheat bread; 240 g Persea americana Mill.; 4 pc Egg; 160 g Solanum lycopersicum esculentum M.; 20 ml lemon juice; 4 pinch Black pepper ground; 4 pinch Thai chili flakes

Toasted rye bread with lemony smashed avocado, a soft-boiled egg and cherry tomatoes, plus chilli if you like.

11 min

in total

people

364

calories per serving

In one serving

13 g
Protein: 34 g
Carbs: 18 g
Fat

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Ingredients

240 g
Rye and wheat bread
240 g
Persea americana Mill.
4 pc
Egg
160 g
Solanum lycopersicum esculentum M.
20 ml
lemon juice
4 pinch
Black pepper ground
4 pinch
Thai chili flakesoptional

Allergens

gluteneggs

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Boil the egg for 6½ minutes, cool and peel it.
Mash the avocado with the lemon juice and pepper and spread it on the toasted rye.
Top with the halved egg and cherry tomatoes and add a pinch of chilli if you like.