Avo, Egg & Olive Tapenade Toast

Veggie lunch perfect for the weekend!

Serves: 2 Time: 5 minutes

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Ingredients

• 2 eggs, boiled

• 1 ripe avocado

• 2 slices fave bread

• 2 tbsp olive tapenade

• Coriander leaves, chopped

• Cress, to serve (optional)

Method

1. Boil the eggs for 7 mins, or to your liking. Toast the bread

2. Remove the stone and flesh from the avocado and cut into slices. Cut the egg into quarters.

3. 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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