- 1 SMALL AVOCADO
- ¼ CUP LIME JUICE
- 1 TABLESPOON NATURAL CREME FRAICHE
- ½ TEASPOON SEA SALT FLAKES
- CRACKED BLACK PEPPER
- 2½ CUPS FROZEN PODDED EDAMAME, THAWED
- 4 SLICES DARK RYE BREAD, TOASTED
- EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
- THINLY SLICED GREEN CHILLI, CORIANDER AND LIME WEDGES, TO SERVE
- Place the avocado, lime juice, creme fraiche , salt, pepper and 2 cups of the edamame in a large bowl and, using a hand-held blender, pulse until roughly combined.
- Spoon the avocado mixture onto the toast and drizzle with oil. Top with the chilli, coriander, salt, pepper and remaining edamame. Serve with lime wedges. Serve with a poached egg.
