In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

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Avocado Toast with Sweet Chilli Jam

Avocado Toast with Sweet Chilli Jam

Product used in this recipe

SWEET CHILLI JAM

This dish is so easy to prepare, but it’s absolutely delicious and rather good for you too – perfect for a quick breakfast or lunch. The rich flavours of the ripe avocado and perfectly soft-boiled egg are balanced with a hit of In A Pickle Sweet Chilli Jam, fresh coriander and a dash of lime juice.

Avocado Toast with Sweet Chilli Jam

Ingredients

  • 1 medium-sized egg
  • A splash of white wine vinegar
  • 1 ripe avocado
  • 2 thick slices of sourdough
  • 2 tbsp In A Pickle Sweet Chilli Jam
  • A small handful of fresh coriander
  • 1 lime
  • Coarse sea salt
  • Freshly ground black pepper

Instructions

  • Bring a small saucepanful of water to the boil, and add a splash of white wine vinegar. Boil the egg for five and a half minutes.
  • In the meantime, toast the sourdough and then spread with In A Pickle Sweet Chilli Jam. Peel the avocado and remove the stone, and then mash half onto each of the slices using the back of a fork.
  • When the timer goes for the egg, transfer it to a bowl of cold water for a minute or so, and then peel off the shell (the white wine vinegar in the water should make this easier). Cut the egg in half and lay on top of the toast, and then sprinkle with coarse sea salt, freshly ground black pepper, fresh coriander and a squeeze of lime.