Birthday avocado & eggs on toast with sweet chilli sauce

It’s my 31st birthday today, yippee hooray!… Although I don’t feel as fresh as I perhaps hoped I would, managed to drink a tad too much Prosecco last night at Mahiki. Have woken up to some very unflattering pictures of myself on Facebook. In one of them I’m sprawled over my poor friend Rachel, drinking out of a giant cocktail treasure chest through a very long straw. Classy.
Anyway, it was fun so who cares. This is my favourite hangover breakfast (so end up eating it most weekends). It’s super quick, super easy and super tasty. I tend to always have some sliced sourdough in the freezer for hangover emergencies such as this one, I suggest you start doing the same. It also helps that I live with an avocado addict so I always have the bits I need to make this.

Birthday avocado & eggs on toast with sweet chilli sauce
Serves 1 / Hands on time 10 mins / Total time 10 mins /  V🌶
You’ll need: A small frying pan
1 small garlic clove, peeled
2 slices sourdough or bread of choice
1 tsp rapeseed oil
2 eggs
1 avocado, flesh scooped out
Chilli flakes to serve (optional)
Sweet chilli sauce

Method
1. Put a small frying pan over a medium to high heat with a tsp of oil. Meanwhile peel the garlic clove and toast the bread. Once the oil is hot, crack in the eggs and fry until the whites are set and the yolks are soft –  I often cook mine with a lid on to ensure a set white but be careful not to over-cook the yolks.
2. Rub each slice of toast with the raw garlic clove and smash the avocado on top. Finish with  the fried eggs and serve with chilli sauce and a sprinkle of chilli flakes.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.    Df – Dairy free