Avocadotoast with eggs and bovete
Cooking Time30 m
Ingredients9
DifficultyMedium
A slice of roasted bread, a mature avocado and a soft boiled egg are long enough when breakfast is to feel good. The roasted bovet provides a nice sting of lemon and chili, and some fresh coriander as well as salt tie everything together. This is a breakfast that is quick to swing together, but still feels really well thought out.
Ingredients
4 servings
- Step: 11/2 pc lemon (1 tbsp shell and 1 msk juice, for 4 port)
- Step: 21 dl crushed bovete
- Step: 31 tsk chili powder
- Step: 41 krm salt
- Step: 51 msk olive oil
- Step: 64 pc room temperature eggs
- Step: 73 pc avocador
- Step: 84 slice light bread
- Step: 93/4 pc pot of coriander (about 1 dl picked coriander, for 4 port)
Instructions
- Step: 1Put the oven at 170°C.
- Step: 2Chilirostat bovete: Remove the outermost shell fine and press the juice from the lemon. Mix bovete, chili powder, lemon juice and shell, salt and oil in a bunke. Turn out on a backpacked sheet metal and rust in the middle of the oven about 20 minutes, stirring after half the time. Let go of the plate.
- Step: 3Boil water in a pot. Put the eggs in the boiling water with a spoon and let boil on mean heat for 6 minutes. Flush the eggs in lukewarm water for 1 minute and let rest a few minutes. Scale the eggs.
- Step: 4Divide, core out and crouch out of the avocadon, cut into slices. Roast the bread.
- Step: 5Top the breads with avocado. Share the eggs and put on the avocadon, salt a little. Turn on the nest and coriander.
Näring
| Calories | 445kcal |
|---|---|
| Carbohydrates | 26g |
| Fat | 31g |
| Protein | 13g |
| Serving Size | 4serving |
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