Mexican Salad with Soft Boiled Eggs

Step 1

To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 5 minutes. The yolks will be a bit runny at this stage, if you like them cooked through, increase the time to 7 minutes.

Step 2

Remove from the heat and run under cold water to stop the cooking process.

Step 3

To make the dressing: Combine all the ingredients in a jam jar, season, cover and shake to combine.

Step 4

To make up the salad: Place the avocados in a large bowl along with the beans, onion, tomatoes, pepper, chilli and most of the coriander. Mix well and season.

Step 5

When the eggs are cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and place the eggs on top.

Step 6

Sprinkle over the reserved coriander and and a handful of crushed tortilla chips. Serve straight away with some crusty bread.