Baked Eggs with Avocado, Corn and Feta


4 whole eggs
½ an avocado, skin and pip removed, cubed
1 fresh corn cob, cooked
2-3 tbsp of feta cheese, crumbled
Salt and pepper to taste
1 slice of multigrain bread to serve


Preheat the over to 180C.
In a bowl crack the eggs, salt and pepper and whisk until light and fluffy. Add the feta, corn and avocado.
Pour the mixture into the ramekin.
Place in the oven for 5-10 minutes, or until golden brown.
Drizzle with olive oil and serve with some multigrain toast on the side.