Egg and avocado crispbread
Boiled eggs and mashed avocado on crispbread with cherry tomatoes — a filling breakfast with no real cooking.
- Servings: 1
- Total: 13 min
- 429 kcal · 22.8 g protein
Boiled eggs and mashed avocado on crispbread with cherry tomatoes — a filling breakfast with no real cooking.
Ingredients
Servings: 1
- 150 g eggs (3)
- 50 g avocado (half a small one)
- 30 g wholegrain rye crispbread (about 3 slices)
- 80 g cherry tomatoes
- Salt, black pepper and chilli flakes
Instructions
- 1
Boil the eggs for 8 minutes and cool them in cold water.
- 2
Mash the avocado and spread it on the crispbread.
- 3
Top with sliced egg and halved tomatoes. Season to taste.
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