Chili Avocado Toast
An easy breakfast go-to and one of my all time favorites – chili avocado toast.
1 tsp chili flakes
2 slices of rye bread or bread of choice
Handful of baby tomatoes
1. Mash the avocados into small chunks and add the chili, lime, lemon, basil and season with salt and pepper.
2. Cut the baby tomatoes into halves and place on a baking tray. Cover with olive oil and dried basil and then cook for 10 minutes at 180degrees.
3. In a large pan bring water to a boil, add in a few drops of vinegar and reduce to a simmer. Add the eggs and cook for 3-5 minutes depending on how you like them.
4. Toast your rye bread / bread of choice and serve up your chili avo, baby tomatoes and eggs