MEXICAN EGGY BREAD

Mexican eggy bread image

Bring together two great brunch recipes - eggy bread and avocado on toast - then add a Mexican twist. A hit of chilli takes this to another level

Provided by Esther Clark

Time 15m

Number Of Ingredients 9

Ingredients

½ medium ripe avocado , stoned and cut into pieces
2 medium tomatoes , deseeded and diced
1heaped tbsp chopped coriander
½ lime , juiced
2 large eggs , lightly beaten
olive oil , for frying
2 thick slices sourdough or crusty bread
15g strong cheddar , grated
½ small red chilli , finely chopped

Steps:

Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.
Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.

Nutrition Facts : Calories 829 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 40 grams protein, Sodium 2.6 milligram of sodium