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.

weekend eggs body