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- 4 slices of sourdough bread
- 50g butter, melted
- 4 large eggs
- 40g grated cheddar cheese, plus a little extra to serve
For the Avocado Salsa:
- 1 small avocado
- 200g tomatoes
- Zest and juice of 2 limes
- A small bunch of coriander leaves
- 1 small red onion, diced
- 1 red chilli, finely chopped
- 50ml olive oil
- Sea salt & freshly ground pepper
Pre-heat the oven to 180°C (160°C fan forced).
Peel, stone and dice the avocado.
Deseed and dice the tomato.
Chop the coriander roughly.
Dice the red onion.
Finely chop the chilli.
Add all ingredients to a bowl and stir to combine before setting aside.
Cut a hole out of each slice of bread using a pastry cutter (approx. 8cm) and brush both sides of the bread with butter.
Place a large ovenproof frying pan over a medium heat.
Fry the bread slices in two batches, cooking one side for 1-2 minutes until slightly golden then turning over.
Crack the eggs one at a time into a cup, pouring one egg into each hole. Cook for a further minute until the whites have begun to set slightly.
Sprinkle over the cheese and then transfer the pan to the oven for 2-3 minutes until the whites are just set but the yolks are still runny. Cover and keep warm while you cook the other batch.
Spoon some salsa and extra cheese over the top and serve immediately.
Note: Dice the avocado for the salsa at the last minute to avoid the avocado going brown.