Name: Egg hearts on toast with avocado & tomato salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 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; 21.00 gm fresh lemon juice; 20.00 ml chopped fresh chives

Egg hearts on toast with avocado & tomato salsa

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Celebrate with a delicious Mother's Day breakfast!

Ingredients:

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
21.00 gm fresh lemon juice
20.00 ml chopped fresh chives

Instructions:

In a bowl, mix together tomato, avocado, lemon juice, and chives to create the salsa.
Preheat a non-stick frying pan over medium heat and lightly coat with oil. Grease two 6cm heart-shaped cutters with oil and place them in the pan. Gently crack an egg into each cutter and cook for 2-3 minutes until cooked through.
Toast the bread until golden brown, spread with a touch of butter if preferred, and plate up on serving dishes.
Gently lift the cutters away from the eggs using tongs. Place an egg on top of each piece of toast, then spoon salsa over them and sprinkle with Parmesan.

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