Avocado, Tapenade & Egg Toast

Avocado, Tapenade & Egg Toast

2 eggs (boiled)1 ripe avocado2 slices rye or buckwheat bread2 tbsp tapenadecoriander leaves (to serve)microgreens (to serve (optional))

Boil the egg for 7 mins. Toast the bread.Remove the stone and flesh of the avocadoand cut it into slices. Cut the eggs into quarters.Spread the tapenade over the bread andtop with the avocado and egg. Season with salt and pepper. Top with corianderand microgreens (optional).

Nutrition per serving:
386 kc...

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