Gluten-free Potato Waffle Avocado Toast
A quick and easy version of the brunch essential
2 Birds Eye Potato Waffles
½ avocado
1 egg
¼ tsp red chilli flakes
½ tbsp lime juice
Olive oil
Oil for frying
Salt and pepper
Cook the Birds Eye Potato Waffles according to the instructions on pack.
Roughly mash the avocado with the lime juice. Add a drizzle of olive oil (olive oil is for taste here), salt and pepper and mix well.
Fry the egg in a hot pan.
When the Potato Waffles are ready, spread some smashed avocado and top with the fried egg. Add a pinch of red chilli flakes and serve.
