Star Egg Toast with Avocado and Tomatoes serves one
3 mins to prepare and 12 mins to cook / 399 calories per serving
- 5 vine cherry tomatoes
- 2 tsp olive oil
- ½ avocado
- squeeze of lemon juice
- pinch of chilli flakes (optional)
- 1 slice Irwin’s 7 Seeded Wholemeal Pan
- 1 tsp Ballyrashane butter
- 1 Skea egg
- glass of fresh orange juice – to serve
Preheat the oven to gas 6, 200°C, fan 180°C. Put the vine cherry tomatoes on a baking tray and drizzle with 1 tsp of oil; season. Bake for 10 minutes. Mash the avocado with the lemon juice and chilli flakes, if using. Season.
Using an 8cm (3½in) star cutter, stamp out a star-shape from the bread. Melt the butter and remaining oil in a non-stick frying pan set over a low-medium heat. Add the bread star and border and fry for 1 minute, until golden.
Turn the pieces over and crack the egg into the star-shaped hole. Fry for 2-3 minutes until the egg is cooked, but the yolk is still soft. Transfer to a plate and top with the star. Serve with the tomatoes and avocado. Glass of fresh orange juice.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.