A healthy and hearty breakfast to give a try after the Bank Holiday!
"I don’t know about you, but I like a good breakfast. Ok, so I generally like good food anyway, but I always feel better prepared for the day after a good breakfast. A bowl of cereal just doesn’t do it for me. Bank Holidays and weekends are of course the perfect time to indulge in the sort of leisurely breakfast we don’t usually have time for, but there’s also the danger of overindulgence. To be honest, I've overdone it on many a weekend. Croissants with butter, a fry-up another day, toast and cheese; all these seemed like a good idea at the time, but after a few days I was ready to go down a slightly healthier route again."
Healthier doesn’t mean that I’m prepared to forgo all pleasure though. I still want something that makes me feel like I’ve had a good meal. I want something that tastes indulgent without the guilt. So, swapping some ingredients seems to be the obvious way. Swapping butter and bacon (I know, I know, nothing can really replace either) for avocado is a good way to accompany an egg and also means you’re eating some good fats. Add some grilled tomatoes for more flavour and a hint of the fry-up taste and it really looks quite good, don’t you think? I’ve deliberately not used salt, but pepper for seasoning to keep the sodium levels of this dish as low as possible.
So, if you feel like you could do with a healthy and hearty breakfast, then this might be just right for you.
Bring a small pan of water to a rolling boil and slowly add the eggs. Set your timer to 5 minutes. Put the tomatoes on the vine onto a baking tray and place under the grill. Whilst the eggs are boiling and the tomatoes grilling, cut your avocado into halves and mash it with a fork.
Cut two slices of the sourdough. As soon as your timer goes off, remove the eggs from the heat and plunge into very cold water to stop them from cooking further.
Check the tomatoes, they should have some slightly charred bits and the skin will have come off. Once the tomatoes are ready, remove from the grill.
Spread half of the avocado onto each slice of bread. Separate the tomatoes from the vine and place on top of the avocado. Peel the egg and place on top of the tomatoes/avocado. Season with pepper to taste.