I love this as a brunch it’s really packed with flavour and the chilli gives it a nice kick..great if you’ve had one too many the night before. This really satisfies my cravings when I feel like something really delicious but when I’m trying to be good at the same time. Summer is fast approaching after all.
Ingredients, serves 2
2 large eggs
1/2 fresh red chilli
1/4 small red onion
1 small garlic clove, grated
2 slices crusty bread, toasted
3-4 strips of cured speck
Salt and pepper, to season
Bring a large pot of water to the boil. Meanwhile scoop the avocado flesh into a bowl. Finley chop the chilli and red onion and add to the bowl along with the lime juice and the garlic. Add salt and pepper to taste and mash to a rough consistency.
Put a small pan on a medium heat with a tsp olive oil. Fry the speck until crispy then set aside.
Once your water is boiling, turn it right down to the low-medium setting. Crack the eggs on at a time into small ramekins then place carefully into the water. Leave the eggs in the water without touching them for 3-4 minutes then remove with a slotted spoon. Place the eggs on kitchen roll to drain.
Spread each slice of bread generously with the guacamole, top with an egg and crispy speck. Season with salt and pepper. Enjoy!