Enjoy a complimentary 38cm Classic Oak Chopping Board when you buy the Signature Book Oak Knife Block Set – £250. Combined saving of £178.
SET CONSISTS OF:
Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
The weekend signals a slower pace, a time to enjoy preparing simple comforting meals, starting with breakfast. This recipe is a delicious crowd pleaser, easy to double for bigger crowds.
Servings: 4 (or 2 hungry people!)
Ingredients: 4 slices of sourdough bread
50g butter melted
4 duck eggs, or large hen’s eggs
40g cheddar, finely grated, plus a little extra to serve
For the Avocado Salsa
1 small avocado, peeled, stoned and diced *
200g tomatoes, deseeded and diced
I small red onion, peeled and diced
1 teaspoon of chipotle paste or 1 red chilli, finely chopped
50ml olive oil
zest and juice of 2 limes
small bunch of coriander leaves, chopped
Sea salt & freshly ground pepper
*do this at the last minute to avoid the avocado going brown.
Cooking time: 5 minutes
Pre-heat the oven to 180C/160C fan/gas 4
Put all the salsa ingredients in a bowl, stir and set aside.
Place a large frying pan over a medium heat. Cut a hole out of each slice of bread using a pastry cutter (I used 8cm cutter). Brush the slices on both sides with butter.
Fry the slices in batches of two, on one side for 1-2 minutes, until slightly golden then turn over. Crack the eggs one at a time into a small cup and tip one into each hole. Cook for a further minute until the whites set slightly. Sprinkle over some cheese and then transfer the pan to the oven for 2-3 minutes until the whites are just set, but the yolk is runny. Keep warm while you cook the other batch.
Serve immediately with some salsa spooned over the top and a little extra cheese.