Mexican eggy bread

• medium ripe avocado↗½

  stoned and cut into pieces

• medium tomatoes↗2

  deseeded and diced

• chopped coriander1heaped tbsp tbsp
• lime↗½

  juiced

• large eggs↗2

  lightly beaten

• olive oil↗

  for frying

• sourdough↗2 thick slices

  or crusty bread

• strong cheddar↗15g g

  grated

• small red chilli↗½

  finely chopped

Step-by-step instructions

1. 1

   Gently combine the avocado, tomato, coriander and lime juice in a small bowl. Season generously and set aside.

2. 2

   Whisk the eggs together with a little seasoning. Heat the oil in a non-stick frying pan over a medium heat. Dip each slice of bread in the egg mixture, coating well, then put the slices in the pan and cook for about 2 mins on each side or until golden brown. Put the eggy bread on a baking sheet, sprinkle with cheese and put under a hot grill for 1 min to melt. Top with the avocado salsa and red chilli to serve.