RECIPE

WEEKEND EGGS WITH AVOCADO SALSA

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.


SERVES: 4 (or 2 hungry people!)

COOKING TIME: 5 minutes


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.

METHOD:

1 - Pre-heat the oven to 180C/160C fan/gas 4

2 - Put all the salsa ingredients in a bowl, stir and set aside.

3 - 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.

4 - 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.

5 - Serve immediately with some salsa spooned over the top and a little extra cheese.


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