Facebook
WhatsApp
X
Ingredients (4 servings)
-
350 g Bio-Roggenbrot
-
150 g Frischkäse Schnittlauch
-
2 Stk. Avocados
-
4 Stk. Eier
-
200 g Cherrytomaten
-
1 Stk. Zitrone
-
Salz, Pfeffer, Öl
Preparation
- Slice the rye bread and toast it in a dry pan on both sides until crispy.
- Halve and pit the avocados, mash the flesh with a fork, and season with a little lemon juice, salt, and pepper. Wash and halve the cherry tomatoes.
- Heat some oil in a pan and fry the eggs sunny-side up until the whites are set.
- Spread the cream cheese on the toasted bread, top with the mashed avocado, and finish each with a fried egg and the halved cherry tomatoes.
