Egg-In-The-Hole Smoked Salmon & Avocado Toastie

Make someone special a brunch to remember. Use a cutter of your choice to create a specially-shaped sandwich

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  415

• Protein

  28g

• Carbs

  23g

• Fat

  24g

• Saturates

  7g

• Fibre

  5g

• Sugar

  2g

• Salt

  3.6g

Ingredients

• knob of butter
• 2 slices white bread
• ½ ripe avocado
• ½ lemon, plus a wedge to serve
• handful watercress
• 1 large egg
• few slices smoked salmon

Directions

1. Heat a large frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 mins until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.
2. Flip the bread over, then crack the egg into the cut-out hole. After 1-2 mins, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef's perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.
3. Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with a twist of pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.

Categories: Courses, Events