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Guacamole bread

Guacamole bread

Serves pea 4 Clock icon 40 minutes
Did someone say perfect brunch dish? You won't believe how easy it is to whip up this incredibly moist, homemade bread - all of the wonderful Mexican spiced flavours of guacamole baked up into a very satisfying loaf with runny yolks. All you need now is a Bloody Mary....

4 Farmdrop products in this recipe

£ 9 .00
4 items.

Here's how you do it

  1. Pre-heat the oven to 220C. Grease an oven proof dish with butter and pop in the oven to warm up.

  2. In a mixing bowl, combine the wet melted butter, milk, 2 whisked eggs and lemon juice. pour in the polenta, chives, red onion, garlic, chilli flakes, cumin, paprika and baking powder and mix to form a thick batter.

  3. Stir the diced avocado and cherry tomatoes through the batter, reserving a few tomatoes for the topping, then pour the mixture into the hot oven dish. Cook on the middle shelf in the oven for 20 minutes.

  4. Whilst the bread is cooking, poach or fry the remaining eggs according to your liking. Serve the warm bread topped with eggs, sliced avocado and cherry tomatoes and a squeeze of lemon juice.


  • 150g polenta
  • 6 eggs (2 whisked for the bread, 4 fried or poached for topping)
  • a handful cherry tomatoes, halved
  • 2 avocados (1 diced for filling, 1 sliced for topping)
  • 25g chives, very finely chopped

From the Larder

  • 1 red onion, diced
  • 150ml milk
  • 40g butter, melted
  • 2 garlic cloves, finely diced
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli flakes
  • the juice of 1/2 lemon

Suitable for

  • Vegetarians
  • Gluten free