- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Breakfast
- Posted by
- Posted on
- 16th August 2017
- 1 .
- For the tomatoes
- 10 whole
- Cherry tomatoes - halved
- 1 Splash
- Oil
- 1 pinch
- Sugar
- 1 Twist
- Salt and pepper
- 1 pinch
- Oregano
- 2 .
- For the avocado mayonnaise
- 1 large
- Avocado - mashed
- 1/2 whole
- Lime - Juice
- 1 Twist
- Salt and pepper
- 3 .
- To serve
- 2 Slices
- Crusty bread
- 4 large
- Eggs
- 1 pinch
- Aleppo chilli flakes
I use Burford Brown eggs for poachers as their yolk is amazing, but you can just use normal free range eggs.
- Preheat the oven to 180’C
- Toss all the ingredients for the tomatoes together in an oven proof dish and roast for 20 minutes.
- Peel and mash the avocado with the lime juice and a little seasoning and set aside.
- To poach your eggs, I find the best method is to set out 4 ramekins and lay a sheet of cling film into each. Spray this with oil and then crack an egg into each. Seal the cling film so you have a little egg parcel and then place these into a pan of simmering water and cook for 5 minutes.
- Toast your bread and spread over the avocado.
- Top with the tomatoes and the eggs and then finish with a pinch of the chilli flakes.
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