Egg and Avocado Stack on Rye

  • difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    334 per serving


  • 1 slice of German rye bread
  • 1-2 eggs
  • 1/2 large or 1 small ripe avocado
  • 1 medium tomato (optional)
  • 1 tbsp hummus (optional)

Cooking Directions

  1. In a small saucepan, bring water to the boil (use enough to fully cover eggs).
  2. Once boiling, add the eggs and cook for 7 mins to make the yolk sticky (not runny, not hard boiled).

  3. In the meantime, toast the German rye bread and prepare the avocado (by slicing around the stone the whole way, twist each half away from each other so that you are left with two halves of flesh. Use the half that has no stone now and store the other half with the stone for another day by covering the flesh in fresh lemon juice and wrapping it in cling film to keep it fresh).

  4. Once the eggs are done, remove from the heat, drain the water and fill the pan back up with cold water to stop the eggs cooking further. Bearing in mind they may be still hot, hand peel the eggs carefully.

  5. Slice the avocado flesh as you wish and layer that first on the rye, followed by the egg(s). Using a knife, slice the egg(s) lengthways in half so the yolk shows, facing up.

  6. Season with pink Himalayan salt and black pepper.