Guacamole bread with fried eggs and chipotle salsa

Ingredients

• 100.0 g polenta
• 1.0 tsp sea salt
• 1.0 tsp muscovado sugar
• half tsp baking powder
• cayenne pepper
• ground cumin
• quarter tsp red chilli flakes
• hot smoked paprika
• 4.0 tbsp olive oil, plus extra for greasing
• large handful coriander
• 1.0 clove garlic
• 30.0 g butter, melted and cooled
• 100.0 ml whole milk
• juice of 1 lime
• 1.0 egg, beaten
• 2.0 large ripe avocados de-stoned, with one cut into small cubes and one sliced
• 1.0 red onion, half diced, half sliced
• 1.0 large tomato, diced
• 6.0 eggs for frying
• 2.0 dried chipotle chillies
• pinch of salt
• half white onion, cut in half
• 3.0 ripe tomatoes, unpeeled and halved
• 2.0 large cloves garlic, bashed but left whole
• 1.0 squeeze of lime juice
• splash of olive oil

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