This is a great little lunch or breakfast. So simple but the key is good ingredients.

For this I use

Malloon Creke – Organic Free Range Eggs
Organic Avocado
Tomatoes of your choice. Depending on what I can get and what looks good I use either Some locally grown Ox Heart Tomatoes, Organic Grape or Cherry Tomatoes, or some ripe vine ripened tomatoes. Try not to refrigerate your tomatoes. It ruins the flavour and texture.

Bread of Choice. Here I used some really nice freshly baked white sourdough.

Additional ingredients you will need are;
Maldon Salt
Good Fresh Black Peppercorns. Freshly ground

1. So this is as simple as it gets. Get half and avocado and mush it up with a pinch of salt and pepper. Slice or dice the tomatoes roughly pop them onto a plate and season with a touch of salt.

2. Get a pan of water. Add 2-3 eggs. (2 is normally sufficient, however if you are training and having this as a post work out feed then 3 eggs gives you the perfect amount of protein.) Bring the pan to the boil. once boiling put the timer onto 8 mins and turn the heat down to a gentle boil. Once done drain the water and put under the cold tap and fill the pan. Let this sit for 1 minuet then peel the eggs. They will just cool enough to peel but still be warm when you eat them. If you want the eggs just under hard boiled give them 6 mins.

3. Toast your bread.  Spread on the avocado then pop the tomatoes on top then cut up the eggs and give a final season of salt and pepper. I added a little spicy tomato relish on the side. This one here is by Beerenberg. Their range of relishes is amazing. I think I’m slightly addicted!

Add some freshly grated parmesan and some freshly chopped basil for an extra twist to the dish. Give it a try and let me know what you think.

Sorted.