This is a classic combination and super easy to make for a quick lunch or brunch.

10 minute Egg & Avocado Delight

10 mins
Serves 1


McCambridge’s Wholewheat Irish bread (Yeast and sugar free!)
1/2 Avocado*
1 Egg
Fresh herb of choice (I usually use a few leaves of coriander or basil)
Salt & Pepper to taste

Optional Extras:
Sprouts / Shoots – I often use alfalfa sprouts of radish shoots – for extra crunch
Seeds such as flax, chia, sesame, pumpkin and sunflower – for nutrition
Hemp hearts – for added protein

*you can use a whole avocado if you’re hungrier 🙂

egg-avocado-brown-bread egg-avocado-brown-bread2



Put water in a pot and wait for it to boil.

If you’re taking your egg from the fridge, use a spoon to dip the egg in and out of the boiling water 3-4 times, before dropping it in. This helps to prevent cracks in the egg’s shell.

Set a timer and boil your egg for 5 minutes, or slightly less if you like gooier eggs.

Meanwhile slice your avocado open in half. Cut several slices within the shell and use a tablespoon to scoop the slices out from the skin.

Mash the avocado directly onto two slices of McCambridge’s wholewheat bread with your herb of choice and plenty of salt and pepper.

Top it off with your optional extras.

Take your soft boiled egg out of the pot and plunge it into cold water for 2 mins.

Carefully take the shell off the egg and put on top of your avocado smash.

Cut the egg open, et voila!

Bon appetite!

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