Egg Bread Breakfast with Avocado
- 1 tsp olive oil
- 8 eggs
- 2 avocados, stone removed and sliced
- 2 tbsp pumpkins seeds
- 2 plum tomatoes, sliced
- 2-3 sprigs of dill, chopped
How to Make It
Heat the oil in a large frying pan and place 4 cooking rings inside.
Crack 4 of the eggs into the rings and using a fork or skewer, swirl the egg yolks into the whites to create an even mix in each ring.
Cook the egg “bread” on both sides for 1-2 minutes.
Remove the disks of egg from the pan and keep warm. Repeat with the other 4 eggs.
When cooked, place a disk of egg “bread” onto a plate, top with slices of avocado, tomatoes and pumpkin seeds. Top with another egg “bread” and serve with a little dill on top.
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