Eggs on toast with avo, feta, coriander, chilli and lime
22 April 2018
Ingredients
- olive oil spray
- pepitas, 4 tsp (or pumpkin seeds)
- cumin seeds, 1 tsp
- ground cumin, 1/4-1/2 tsp (optional)
- bread, 4 pieces
- avocado, 1/2-1
- danish feta, 100 g
- lime, 1/4 (optional)
- eggs, 4
- chilli flakes, 1/2 tsp (or to taste)
- coriander, 2 tsp (finely diced stems)
Instructions
- Spray a pan with olive oil and heat over medium to high heat. Add pepitas, then after a minute or so add cumin seeds and ground cumin if using, and a smattering of salt. Cook until browning.
- Meanwhile, pop the bread in the toaster. When ready, spread with avocado and feta, then add a little lime juice.
- While toast is toasting, cook four eggs as you like them. I poach them with my Decor egg poacher if I'm in a hurry, or in a pot of boiling water with a dash of vinegar for 2–3 minutes if I want café-quality eggs.
- Add an egg to each piece of toast then sprinkle with seeds, chilli flakes and coriander. Drizzle with a little olive oil if desired. Season to taste. Enjoy!