Veggie lunch perfect for the weekend!

Serves: 2 Time: 5 minutes
Ingredients
2 eggs, boiled
1 ripe avocado
2 slices fave bread
2 tbsp olive tapenade
Coriander leaves, chopped
Cress, to serve (optional)
Method
Boil the eggs for 7 mins, or to your liking. Toast the bread
Remove the stone and flesh from the avocado and cut into slices. Cut the egg into quarters.
Spread the tapenade over the bread and top with the avocado and egg. Season well and garnish with coriander and optional cress.
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Rosie ❤️
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