Ollie's Fresh Eggcado with Irish Eggs, Avocado & True Natural Goodness Organic Shelled Hempseed

​This Eggcado with avocado recipe is derived from a recipe Oliver's mum made on Sunday mornings. And thanks to Mary Kingston for christening it. It’s tasty, filling and light. A good source of protein, dietary fibre, and essential fats and it’s low GL.
 
Vegetarian, contains egg and gluten (optional, if the wheat bread is substituted), dairy, nut, and refined sugar free.
Serves 1 to 2.

​Ingredients:
 
– 2 organic or free range Irish eggs
– 1 teaspoon extra virgin olive oil
– A pinch of True Natural Goodness Himalayan fine rock salt and ground/cracked black pepper
– 1 medium, ripe avocado, peeled and stoned
– 1 slice of spelt bread
– Pinch of minced fresh chives or chopped finely spring onion
- A pinch of True Natural Goodness organic shelled hemp seeds for topping
​

​Method:
 
1. Bring plenty of water to boil in a medium saucepan. Put the eggs into the hot water, reduce the heat to a simmer, and cook for about 8 minutes, until they are hard-boiled.
 
2. Place the boiled eggs in a sieve and rinse under cold running water, then peel the eggs quickly.
 
3. Mash the peeled, boiled egg with the olive oil and some salt and pepper in a small bowl. Add the avocado and mash until it’s quite smooth but still has a slightly chunky texture.
 
4. Toast the spelt bread and slice into soldiers. Serve the mashed egg in a small cup and sprinkle the chopped chives on top. Set the cup on a plate and serve the toast soldiers alongside.

by Oliver McCabe
Wholefood Chef & Nutritional Therapist at HubbleHealth
Author of The FuelFood Cookbook
Ambassador for Health Stores Ireland & True Natural Goodness