A low-carb, grain-free avocado toast great for breakfast, a light lunch or a snack.
1 small head
(or 1/2 medium)
3 medium egg
1 whole lemon(s)
Hot pepper (chili) flakes
Wash and chop the entire cauliflower into quarters.
Using a box grater, on the large-holed side, grate each cauliflower quarter over a large bowl.
Crack 1 egg into the bowl with the cauliflower. Add salt, and mix well. Set aside.
Cut, pit and peel avocado.
Chop the avocado into small pieces. Add to a small bowl. Mash the avocado with a fork until smooth, with some chunks left for texture. Add lemon juice and season with salt. Set aside.
Heat a large frying pan to medium heat. Add olive oil and swirl it in the pan. Make sure the oil doesn't smoke.
Add two heaping tablespoons of cauliflower mixture on top of each other in the pan. Shape it into a patty. Repeat to make a second patty. Fry until golden brown, about 5 minutes, then carefully flip. Cook for 3 more minutes. Transfer to a plate.
In the same pan, crack the remaining two eggs. Fry them until desired doneness. Remove from pan.
To prepare the avocado cauliflower toast, spread the avocado mash on top of cauliflower patties. Top each with a fried egg. Sprinkle with red chilli flakes.