Avocado Egg Toast

Simple avocado and egg on toast. I added a greek yoghurt for a healthier option, celery for crunch, parsley (I added mostly the stem of the parsley for the crunch) and a small amount of lemon juice for that refreshing finish. I topped it with baby spinach for a balanced healthy meal…

You could also have it with your salad…

Ingredients: Serves 4
1 medium avocado, pitted and peeled
2 Greek yogurt (healthy option) or mayonnaise
1 1/2 tsp fresh lemon juice
4 hard boiled eggs, peeled and chopped
1 celery stalk, finely chopped (about 3 tablespoons)
1 tbsp finely parsley (i used mainly the stem part for the crunch)
Salt and fresh ground black pepper, to taste

1. Mash avocado, greek yoghurt and lemon juice together in a medium bowl. Stir in the eggs, celery and parsley. Season with salt and pepper, to taste.

Cooking Hard boil egg

In a saucepan, cover eggs with cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then put eggs into ice cold water to stop the cooking.


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