This delicious breakfast recipe that will keep you fuller for longer. Add a few slices of fried halloumi or a couple of sweetcorn fritters if you fancy.
1 ‘Gem’ avocado
2 Burford Brown eggs
Sea salt and freshly ground black pepper
Quarter red onion, peeled and finely chopped
300g ripe cherry tomatoes
Juice of 1 lime
Extra virgin olive oil
A few sprigs coriander or flat leaf parsley, leaves picked and stalks reserved
- Pre-heat the oven to 200C/gas 6.
- Halve and de-stone the avocado. You may need to scoop out a little of the flesh to fit the egg in but you can chop this up and add to the salsa. Trim a little bit from the base of each half so they sit flat on a baking tray. Crack the eggs into the scooped-out avocados, season and drizzle with a little olive oil. Cover each with a piece of foil and bake in the oven for around 20 mins.
- Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of extra virgin olive oil. Finely chop the coriander stalks and chop most of the leaves. Add to the salsa, season well and stir.
- Once the eggs are baked remove the foil and carefully transfer the avocados to serving plates. Spoon over the salsa, sprinkle with coriander and enjoy!