Breakfast – Egg-cellent Start


Cherry tomatoes y 100 g cherry tomatoes Smashed avocado y 1 avocado y ½ lime y Pinch of salt Poached eggs y 2 eggs


Ingredients (serves 2) To serve


y 2 slices bread (see pages 144 and 146 for white and wholemeal soda bread recipes)


y Pinch of black pepper


Equipment


y Baking tray y Tin foil y Sharp knife y Large spoon y Bowl y Juicer y Kettle


Method


Roasted cherry tomatoes 1. Pre-heat the oven to 200 °C/gas mark 6.


2. Line a baking tray with tin foil. Place the cherry tomatoes on the tray and roast for 15 minutes until they soften and the skin starts to split.


Smashed avocado


3. Cut the avocado in half lengthwise. Remove the stone by tapping the heel of the knife firmly into the stone and twisting to remove. Scoop out the flesh into a bowl.


4. Squeeze the juice from the lime half using a juicer. Add the juice to the avocado. Add the pinch of salt.


5. Using the back of a spoon, roughly smash the avocado until chunky but spreadable. Poached eggs


6. Boil the kettle. Pour the boiled water into a saucepan and bring it to a high simmer. Crack an egg into a small bowl. Using a hand whisk, swirl the water to create a whirlpool and gently add the egg. Do the same with the other egg. Poach for 3–5 minutes. The yolks should still be runny.


7. Remove the eggs from the water with a slotted spoon and allow them to drain on kitchen paper.


To serve


Spread the smashed avocado on the two slices of bread. Top each slice with a poached egg and sprinkle with black pepper. Serve with roasted cherry tomatoes.


To find out whether an avocado is ripe, peel back the small stem or cap at the top of the avocado. If it comes away easily and is green underneath, you’ve got a good avocado that’s ripe and ready to eat.


Tip


y Saucepan y Small bowl y Hand whisk y Slotted spoon y Kitchen paper y Oven gloves


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