Egg and Avocado Salad on Rye

Egg and Avocado Salad on Rye

Jump-start your day with a burst of energy! My Egg and Avocado Salad on Rye is not just a treat for your taste buds but a nourishing blend for your body. High in protein, fibre, and healthy fats, it’s the perfect meal to keep you powered throughout the day.

 Ingredients:

         •       Eggs (2 large, free-range)

        •       Ripe avocado (1 large)

        •       Rye bread (2 slices)

        •       Lemon juice (1 tablespoon | 15 ml)

        •       Freshly cracked black pepper (to taste)

        •       Chilli flakes (a pinch)

        •       Sea salt (to taste)

        •       Fresh coriander (cilantro) or parsley, chopped (for garnish)

 Instructions:

•  Cook the Eggs: Place the eggs in a saucepan of boiling water. Reduce the heat to a gentle simmer and cook for 9-10 minutes for hard-boiled eggs. Remove from heat, cool in cold water, then peel and slice.

• Prepare the Avocado: While the eggs are cooling, halve and pit the avocado. Scoop the flesh into a bowl, add the lemon juice, and mash to your preferred consistency. Season with sea salt and black pepper.

•  Assemble: Toast the rye bread slices until golden and crispy. Spread a generous layer of the mashed avocado onto each slice of toast. Arrange the sliced eggs over the avocado. Sprinkle with chilli flakes, additional black pepper, and sea salt to taste.

•  Garnish and Serve: Garnish with chopped fresh coriander or parsley before serving. Enjoy your nutrient-packed and utterly delicious Egg and Avocado Salad on Rye!

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