Egg and Avocado Open Sandwich

Name: Egg and Avocado Open Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 Lime, juice of; 1 tsp Hot Chilli Sauce, we used sriracha; 2 Eggs, cooked semi-soft boiled and peeled; 1 Ripe Avocado, mashed; 1 small handful Cress, to serve; 1 tbsp Sunflower Seeds; 2 sliced Rye Bread, toasted

Vegetarian

10m prep time

20m total time

Easy level

7 ingredients

Egg and Avocado Open Sandwich recipe by Cherrypick

Give your lunch box a moreish makeover - take the ingredients separately and assemble for a fresh and healthy midday meal. We love this served on toasted rye, but it's equally as good on sourdough or a toasted muffin. Add a few seeds on top to boost your plant points.

Method

Based on 1 servings, adjust as needed.

Step 1

Bring a medium pan of water to the boil. Add the eggs and cook for 6.5- 7 mins until semi-soft-boiled (jammy). Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well with salt and pepper and mash with a fork.

Step 2

When the eggs are cooked, plunge them into cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.

Ingredients
Based on 1 servings

1 Lime, juice of 1 x Sainsbury's Limes x1
1 tsp Hot Chilli Sauce, we used sriracha 1 x Sainsbury's Sriracha Hot Sauce 300g
2 Eggs, cooked semi-soft boiled and peeled 1 x Sainsbury's British Free Range Eggs Medium x6
1 Ripe Avocado, mashed 1 x Sainsbury's Medium Avocado
1 small handful Cress, to serve 1 x Sainsbury's British Fresh Salad Cress 20g
1 tbsp Sunflower Seeds 1 x Sainsbury's Sunflower Seeds 100g
2 sliced Rye Bread, toasted 1 x Kelderman German Style Rye Bread 400g