TOAST WITH AVOCADO, CHORIZO & FRIED EGG

Coriander (Coriandrum sativum), also commonly called cilantro has a long history of use by human civilizations. No one is quite sure where cilantro originated, but it is thought by many to be native to southwestern Asia west to north Africa. The name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.

Serves 2
20 minutes
522 kcal per serving


Ingredients

• 1 tbsp pumpkin seeds
• 85 g good quality chorizo, sliced into chunks
• 1 large ripe avocado, stoned and peeled
• 1/2 lime, juice
• 1/2 small pack coriander, chopped
• 2 eggs
• 4 thick-cut slices wholemeal bread

Method

1. Heat a large fryinig pan, then add the pumpkin seeds and toast for a few minutes until they crack and pop, then tip out into a bowl and set aside.
2. Add the chorizo and cook on a medium-low heat for 5 minutes until it releases some of its oils and become crisp.
3. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
4. Pop the bread in the toaster.
5. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
6. Divide the toast between 2 plates, spread with the mashed avocado and pile on the chorizo, fried egg and pumpkin seeds.
7. Scatter with the remaining coriander and serve immediately.