Avocados are in season right now and they’re pretty versatile, you can eat them for breakfast, on a salad or as part of a Mexican themed dish. Why not pick up some avocados from one of the local delis and give this filling breakfast a go.
½ tsp rapeseed oil
1 ripe avocado
2 slices of bread
Start off by halving the tomatoes and heat a non stick frying pan. Very lightly brush the surface of the tomatoes with the oil and then cook them, cut side down until they are soft and slightly caramelised.
While the tomatoes are cooking, heat a pan of water and carefully break in the eggs and leave them to poach to your liking, 1-2 minutes will give you a firm white but a runny yolk.
Halve and stone the avocado and scoop out the flesh and smash it into a thick paste. Spread this over your bread slices and add the eggs. Grind over salt and pepper to taste and serve with the tomatoes on the side.