1 teaspoon extra virgin olive oil
Himalayan fine rock salt andpepper
1 medium, ripe avocado, peeledand stoned
1 slice of spelt bread
Pinch of minced fresh chives
By Oliver McCabe
This is derived from a recipe my mum made us on Sunday mornings. It’s our customers’ favourite breakfast at Select Stores, especially Mary Kingston, who gave it the name Eggcado. It’s tasty, filling and light. High in protein, dietary fibre and essential fats. Low GL.
Bring plenty of water to boil in a medium saucepan. Put the eggs into the hot water, reduce the heat to a simmer and cook for about 8 minutes, until they are hard-boiled. Place the boiled eggs in a sieve and rinse under cold running water, then peel the eggs quickly.
Mash the peeled, boiled egg with the olive oil and some salt and pepper in a small bowl. Add the avocado and mash until it’s quite smooth but still has a slightly chunky texture.
Toast the spelt bread and slice into soldiers. Serve the mashed egg in a small cup and sprinkle the chopped chives on top. Set the cup on a plate and serve the toast soldiers alongside.