Eggcado with avocado and chives
Eggcado is tasty, filling and light. And it’s high in protein, dietary fibre and essential fats, and low GL
- Serves: 1
- Cooking Time: 10 mins
- Cuisine: Fusion
- Serves 1
- 2 eggs
- 1 teaspoon extra virgin olive oil
- Himalayan fine rock salt and pepper
- 1 medium, ripe avocado, peeled and stoned
- 1 slice of spelt bread
- Pinch of minced fresh chives
This is derived from a recipe my mum made us on Sunday mornings. It’s the favourite breakfast of customers at Select Stores, especially Mary Kingston, who gave it the name Eggcado. It’s tasty, filling and light. And it’s high in protein, dietary fibre and essential fats, and low GL.
Bring plenty of water to boil in a saucepan. Put the eggs into the water, reduce the heat to a simmer and cook for about eight minutes, until they are hard- boiled.
Place the eggs in a sieve and rinse under cold running water, then peel the eggs quickly.
Mash the peeled, boiled egg with the olive oil and some salt and pepper in a small bowl. Add the avocado and mash until it’s quite smooth but still has a slightly chunky texture.
Toast the spelt bread and slice into soldiers. Serve the mashed egg in a small cup and sprinkle the chopped chives on top. Set the cup on a plate and serve the toast soldiers alongside.