Ingredients

• 4 Eggs
• 1 Medium Sized Ripe Avocado
• 60g Lighter Soft Cheese
• 2 English Muffins
• Chilli Flakes to taste
• Salt & Pepper to taste

method

1. Fill a medium sized saucepan with water and bring to a rolling boil.
2. Try to make sure your eggs aren’t fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. Slowly lower the eggs into the water using a slatted spoon.
3. Set your timer for 5-6 mins for runny or 8-9 mins for hard-boiled eggs. When the timer goes off, put the eggs into a bowl of cold water – this will stop them cooking and cool the shells quickly for peeling.
4. Whilst the eggs are cooking, peel the avocado, cut the flesh into chunks and put in a bowl. Using a fork, squash the avocado chunks, adding chilli flakes to taste.
5. Cut the English muffins in half, spread the soft cheese on each of the halves and equally divide the smashed avocado across the 4 halves.
6. Peel the boiled eggs, placing one egg on top of each half. Crack some black pepper on top to taste.