I made this dish last weekend for brunch and it was really easy and yummy.
All you do is pop on a couple of eggs to boil (I like mine a little more than soft boiled, so I cooked them for 7 minutes, stick with 6 minutes if you like soft boiled).
While the eggs are cooking, chop up a tomato and a small red chilli (or less if you don’t like too much heat). Pop in a bowl with some torn coriander, a splash of balsamic vinaigrette and lots of salt and pepper.
Toast some rye and currant bread (ours was from Coles, just use plain rye if you can’t get it) and spread with a little mayo.
Slice the boiled eggs. Top the toasts with eggs and salsa. Easy peasy!
P.S. Apologies about the not-so-pretty scratched plate, we were so hungry that there was no time to rifle through the prop cupboard!