Boiled egg and avocado on rye

Ingredients

For 1 serving

• Eggs1
• Avocado40 g
• Rye bread1 slice
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Bring a small pan of water to the boil, gently lower in the egg with a spoon and cook over a medium heat for 9 minutes, until hard.
2. Cool it in cold water for 2–3 minutes, then peel and slice it.
3. Meanwhile toast the slice of rye bread in a toaster or a dry pan over a medium heat for 2–3 minutes, until crisp.
4. Scoop out the avocado and mash it with a fork with a few drops of lemon juice, a pinch of salt and black pepper; spread it on the bread.
5. Top with the egg slices, season lightly with salt and finish with a grind of pepper.