Name: Avocado on seeded toast with soft-boiled egg
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 - 6
Ingredients: 3 perfectly ripe avocados; Juice of 1½ lemons, finely grated rind of 1, plus wedges to serve; 50 ml extra-virgin olive oil, plus extra to serve; ½ tsp dried chilli flakes, plus extra to serve; Soft-boiled eggs, to serve; Seeded loaf; 100 gm natural almonds, coarsely chopped; 75 gm sunflower seeds; 75 gm pepitas; 50 gm buckwheat; 200 gm rolled oats; 60 gm linseed; 3 tbsp psyllium seeds; 2 tbsp chia seeds; 60 gm coconut oil, melted

Avocado on seeded toast with soft-boiled egg

With a few flourishes, you can make a super memorable version of avocado on toast - and pocket the small change you'll save in the process.

Serves 4 - 6

Prep

30M

Cook

1H 15M

Total

1H 45M

Avocado toast can be as simple or as tarted-up as you like (to feta or not to feta is a bone of contention in the GT office), but citrus and plenty of salt are non-negotiable. Great sourdough makes a perfectly good vehicle for the avo, but this seeded loaf, inspired by Sarah Britton’s famed life-changing loaf of bread from her book My New Roots, is next level.

Ingredients

3 perfectly ripe avocados

Juice of 1½ lemons, finely grated rind of 1, plus wedges to serve

50 ml extra-virgin olive oil, plus extra to serve

½ tsp dried chilli flakes, plus extra to serve

Soft-boiled eggs, to serve

Seeded loaf

100 gm natural almonds, coarsely chopped

75 gm sunflower seeds

75 gm pepitas

50 gm buckwheat

200 gm rolled oats

60 gm linseed

3 tbsp psyllium seeds

2 tbsp chia seeds

60 gm coconut oil, melted

Method

1.For seeded loaf, preheat oven to 170°C and line a 10cm x 25cm loaf tin with baking paper. Spread almonds, sunflower seeds, pepitas and buckwheat on a baking tray and roast, stirring occasionally, until toasted (6-7 minutes). Transfer to a bowl to cool. Add oats, linseed, psyllium, chia seeds and 2 tsp salt to seed mixture. Mix well, add coconut oil and 700ml water and mix to combine well. Spoon into prepared tin, smooth top and stand for 2 hours to dry out. Bake at 170°C until dark golden brown (2-2½ hours), then cool in tin. Wrap in plastic wrap and refrigerate for up to a week. Thinly slice and toast to serve.

2.Coarsely mash avocado in a bowl with lemon juice, oil, chilli and plenty of seasoning. Spread on seeded toast and top with half an egg. Scatter with lemon rind and extra chilli, drizzle with extra olive oil and serve with lemon wedges.

Styling by Emma Knowles

Styling by Lynsey Fryers