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
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
