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Egg hearts on toast with avocado & tomato salsa

  • 0:15 Prep
  • 0:05 Cook
  • 2 Servings


  • Olive oil spray
  • 2 eggs
  • 2 thick slices multigrain bread
  • Butter (optional), at room temperature, to spread
  • Finely grated parmesan, to serve


  • 2 roma tomatoes, chopped
  • 1 small avocado, stone removed, peeled, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives


  • 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.

Source: taste.com.au


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