Egg & avocado open sandwich

1 of 5-a-day fibre lunch lunchbox packed lunch sriracha summer

N/A

Source

Ingredients

2 medium eggs

1 ripe avocado

juice 1 lime

2 slices rye bread

2 tsp hot chilli sauce - we used sriracha

handful cress , to serve

Method

Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.

When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.