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Guacamole bread

Guacamole bread

Serves pea 4 Clock icon 40 minutes
Did someone say PERFECT BRUNCH DISH? Yummy, moist & easy to adapt - chuck some peppers or leftover greens in! All you need now is a bloody mary....

4 Farmdrop products in this recipe

£ 6 .85
4 items.

Here's how you do it

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

  2. Combine all the wet ingredients (melted butter, milk, eggs, lemon) with the dry ingredients (polenta, chives, red onion, garlic, chilli flakes, cumin, paprika, baking powder) stir cherry tomatoes and avo through the mix then pour into dish & return to the oven in the middle shelf for 20 minutes.

  3. Cook your eggs how you like them before you take the bread out.

  4. Serve bread topped with eggs, avo & tomatoes.


  • 150g polenta
  • 6 eggs (2 whisked for avo bread, 4 fried or poached for topping)
  • Handful cherry tomatoes halved, plus extra for topping if you fancy
  • 2 avocados (1 diced for filling, 1 sliced for topping)

From the Larder

  • Bunch chives, very finely chopped
  • 1 red onion, diced
  • 150ml milk
  • 40g melted butter
  • 2 garlic cloves, finely diced
  • tsp baking powder
  • tsp cumin
  • tsp paprika
  • chilli flakes to taste
  • salt & pepper to taste
  • juice half lemon

Suitable for

  • Vegetarians
  • Gluten free