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Argentine Breakfast Fried Eggs with Chimichurri

A new take on breakfast; fried eggs, toast & herby Chimichurri – heavenly

Serves: 2

Total time: 10 minutes

Ingredients:
- - 2 free-range large eggs
  - 30g salted butter
  - Olive oil
  - Baby vine tomatoes (2 vines)
  - 2 slices sourdough bread
  - Cracked black pepper
  - 40g Holy Moly Chimichurri
  - 150g Holy Moly Smashed Avocado
Method:
- 1. Leave the tomatoes on the vine, brush lightly with olive oil and roast in a medium oven for 10 minutes, until blistered.
  2. Lightly toast the sliced sourdough bread. Create 2 plates, 1 slice of toast on each.
  3. Pan fry the eggs in the butter until the whites are crisp and the yolks remain runny. Season with a little black pepper.
  4. Start to build your breakfast by spooning ½ the Holy Moly Smashed Avocado onto each toast plate.
  5. Top the Smashed Avocado ladened toast with your fried egg.
  6. Pour Chimichurri over the eggs and serve with the tomatoes on the side.

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