• 3 avocados
  • 1 onion
  • 1 tomato
  • 2-3 green chillis
  • 2 tablespoons coriander leaves, chopped
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 egg
  • 20g California walnuts, crushed


  1. Scoop out the avocado flesh in a bowl.
  2. Add chopped onion, tomato, green chillies, coriander, olive oil, crushed walnuts, lemon juice and salt and pepper.
  3. Mix it all together with a fork or a whisk. Keep in the fridge to chill.
  4. In a pot, add water and get to simmering.
  5. Meanwhile, crack an egg in a small steel bowl greased with a little butter.  Season it with salt and pepper and put the bowl in the water.
  6. Cover it with a lid and let it cool for 3 minutes.
  7. For plating, put a large scoop of avocado-walnut mixture on the toast. Gently, place the egg over it and season with red chilli if you like.