Egg hearts on toast with avocado & tomato salsa

Cooking Eggs Egg hearts on toast with avocado & tomato salsa

Get cracking with this Mothers Day brekkie!

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. To make the salsa, combine the tomato, avocado, lemon juice and chives in a bowl.
  2. Heat a non-stick frying pan over medium heat. Spray with oil. Spray two 6cm heart-shaped cutters with oil. Place the cutters in the prepared pan. Carefully break an egg into each cutter. Cook for 2-3 minutes or until set.
  3. Meanwhile, toast the bread until golden. Spread with a little butter, if desired, and place on serving plates.
  4. Use tongs to carefully lift the cutters away from the eggs. Top each piece of toast with an egg. Spoon over the salsa and sprinkle with parmesan.

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Olive oil spray
2 eggs
2 thick slices multigrain bread
Butter , at room temperature, to spread
Finely grated parmesan, to serve
2 roma tomatoes, chopped
1 small avocado, stone removed, peeled, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh chives

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Eggs
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