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COOKING COMPANION Rise & Shine AVOCADO EGGS


This delicious breakfast recipe will keep you fuller for longer. Add a few slices of fried halloumi or a couple of sweetcorn fritters if you fancy.


1 ‘Gem’ avocado 2 eggs


Sea salt and freshly ground black pepper


Quarter red onion, peeled and finely chopped 300g ripe cherry tomatoes Juice of 1 lime Extra virgin olive oil


A few sprigs coriander or flat leaf parsley, leaves picked and stalks reserved


1 Pre-heat the oven to 200C/ gas 6.


2 Halve and de-stone the avocado. You may need to scoop out a little of the flesh to fit the egg in but you can chop this up and add to the salsa. Trim a little bit from the base of each half so they sit flat on a baking tray. Crack the eggs


into the scooped-out avocados, season and drizzle with a little olive oil. Cover each with a piece of foil and bake in the oven for around 20 mins.


3 Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of extra virgin olive oil.


Finely chop the coriander stalks and chop most of the leaves. Add to the salsa, season well and stir.


4 Once the eggs are baked remove the foil and carefully transfer the avocados to serving plates. Spoon over the salsa, sprinkle with coriander and enjoy!


www.clarencecourt.co.uk


66 | THE WEST COUNTRY FOODLOVER


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