Egg, Avo and Butterbean Toast

  • Prep: 15 minutes
  • Cook: 5 minutes
  • Ready in: 20 minutes
  • Serves 2

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Recipe

Ingredients:
  • 1½ avocados, halved and sliced
  • 410 g tin butterbeans, drained
  • 1 lemon, halved
  • 30 ml (2 tbsp) avocado or olive oil + extra
  • Salt and pepper
  • 2-4 slices bread (of your choice), toasted
  • 2 soft boiled eggs

Description

Method:
  1. Blitz the avocado half with ½ the butterbeans, ½ the lemon juice and oil until smooth. Season with salt and pepper.
  2. Heat a splash of extra oil on high and fry the remaining butterbeans for about 3 minutes or until golden. Season with salt and pepper.
  3. Spread the butterbean hummus over the toast. Top with remaining sliced avocado, eggs, fried butterbeans and remaining lemon, sliced. Drizzle with extra oil. Season with salt and pepper.
  Tip: To make soft boiled eggs, bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 6 minutes, for soft boiled. Cool under cold running water. When cool enough to handle, peel and cut in half lengthwise.