Red Pesto Fried Eggs, Sourdough, Ricotta, Smashed Avocado

BY RACHEL GREEN

10 minutes|serves 2

INGREDIENTS
• 1 ripe avocado
• juice of ½ a lime
• ½ garlic clove, grated
• a pinch of dried chilli flakes, plus extra to serve
• sea salt flakes
• freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp red pesto
• 2 eggs
• 2 slices sourdough
• 2 tbsp Ricotta cheese
• a handful of rocket, to serve

TO SERVE
• Roasted vine tomatoes
• Cooked chopped spinach
• Preheat oven to 200c/400f/Gas 6
• Line a large baking sheet with parchment paper

METHOD

To make the smashed avocado, cut the avocado in half, remove the stone and scoop the flesh into a bowl.  Add the lime juice, garlic, a pinch of chilli flakes and a little salt and pepper.  Using the back of a spoon, roughly smash the avocado until chunky and creamy.

Put a non-stick frying pan over a medium heat, add the oil and pesto and cook for 1 minute or until the oil in the pesto has separated slightly.  Break the eggs into the pan and cover with a lid.  Cook for approx. three minutes until the eggs are cooked but still slightly runny.  Meanwhile, toast the sourdough.

Top the toast at one end with some smashed avocado and Ricotta and put the fried egg at the other end.  Sprinkle the egg with a little sea salt and serve with a few rocket leaves.