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By Ìý

Serves 1

Takes 10 minutesÌý

Ingredients:

1 slice of sourdough

Handful of rocket

1 ripe avocado - give it a gentle squeeze & it Ìýshould give a little but still be firm!

A squeeze of lemon juice

2 eggs - fresh

White wine vinegar

Cayenne pepper and rock salt

Chilli jamÌý

Method:

Get a big pan of water on for boiling your eggs - yes even for 2 eggs! Add a splash of white wine vinegar. It needs to come to a healthy boil!ÌýÌý

Prepare your avocado. ÌýCut it length ways then grab hold of both halves and twist. Scoop out the stone and discard, then take a dessert spoon and tuck it between the skin and the flesh and run it round the outside to remove the flesh. Roughly chop the flesh up and pop it in a bowl. Add a squeeze of lemon and season. Take a fork and mash it until it comes together.ÌýÌý

Mix a Little Rock salt in your cayenne pepper.Ìý

When the pan of water is gently boiling, pop your sourdough in the toaster and your eggs in the boiling water.ÌýÌýÌý

When your toast is ready, butter it, and pop it on a plate. ÌýTake a small handful of rocket and create 2 mini mounds on the toast. Then take a spoonful of avocado and place it on top of each of the mounds of rocket. Use the back of your spoon to make a nest shape; this will cup the poached eggs.

Then pop a dollop of chilli jam onto the plate.Ìý

Return to your eggs. Check they’re ready by lifting them out of the water with a slotted spoon. They should look white with no clear jelly. Give them a squeeze they should feel firm but not hard. And lastly give them a wobble - there shouldn’t be too much movement. If they pass the test, make sure they water has properly drained away from the eggs and then place the eggs on the avocado nests you made.ÌýÌý

Sprinkle with the Cayenne pepper and rock salt mix & tuck in.

By

Serves 1

Takes 10 minutesÌý

Ingredients:

1 slice of sourdough

Handful of rocket

1 ripe avocado - give it a gentle squeeze & it Ìýshould give a little but still be firm!

A squeeze of lemon juice

2 eggs - fresh

White wine vinegar

Cayenne pepper and rock salt

Chorizo – about a 10cm length, chopped in half lengthways

1 fresh chilli, finely chopped

½ red onion, finely chopped

A large, ripe tomato, roughly chopped

Chilli jamÌý

Method:

Get a big pan of water on for boiling your eggs - yes even for 2 eggs! Add a splash of white wine vinegar. It needs to come to a healthy boil!ÌýÌý

Prepare your avocado. ÌýCut it length ways then grab hold of both halves and twist. Scoop out the stone and discard, then take a dessert spoon and tuck it between the skin and the flesh and run it round the outside to remove the flesh. Roughly chop the flesh up and pop it in a bowl. Add a squeeze of lemon and season. Take a fork and mash it until it comes together.ÌýÌý

Mix a Little Rock salt in your cayenne pepper.Ìý

Heat a small drying pan on the hob & add your chorizo. This needs frying for about 5-6 minutes, turning halfway through.Ìý

When the pan of water is gently boiling, pop your sourdough in the toaster and your eggs in the boiling water.ÌýÌýÌý

Make your tomato salsa by mixing your finely chopped red onion with the roughly chopped tomato, a tsp of chilli jam and your fresh chilli and pop in a small bowl.Ìý

When your toast is ready, butter it & slice in two. Put your salsa bowl in the middle of a plate and place the butter slices of toast on either side. ÌýTake a small handful of rocket and create 2 mini mounds on each side of the toast. Then take a spoonful of avocado and place it on top of each of the mounds of rocket. Use the back of your spoon to make a nest shape; this will cup the poached eggs.Ìý

Return to your eggs. Check they’re ready by lifting them out of the water with a slotted spoon. They should look white with no clear jelly. Give them a squeeze they should feel firm but not hard. And lastly give them a wobble - there shouldn’t be too much movement. If they pass the test, make sure they water has properly drained away from the eggs and then place the eggs on the avocado nests you made.ÌýÌý

To serve, break the eggs so the yolk is oozing out & top with the fried chorizo.