Love eggs

Love eggs

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

A super healthy, veggie friendly breakfast – it’s the Mother Teresa of breakfasts!

Ingredients

Quantity Ingredient
1 teaspoon clear malt vinegar
4 large eggs
4 slices Sourdough bread
1 ripe avocado

For the salsa

Quantity Ingredient
8 large ripe vine tomatoes
1 large red bell pepper, halved, stem removed and deseeded
1 red onion
small handful coriander
1 lime, juiced
3 tablespoons extra virgin olive oil
10 jalapeno slices, depending on taste (optional)

Method

  1. First make the salsa. Finely chop the tomatoes, red pepper, onion and coriander and mix together in a bowl. Add the lime juice and olive oil and stir through. Add the jalapenos at this point, if you like your salsa with a kick!
  2. Bring a large pan of water to the boil and add the vinegar. Once the water has come to the boil break the eggs into a small bowl or cup and, one at a time, quickly slide them into the water. Cook for 2–3 minutes. To test if they are ready, lift an egg out with a slotted spoon and gently touch it – the white should be firm and the yolk still soft to the touch.
  3. While the eggs are cooking toast the sourdough and prepare the avocado – remove the skin and stone and chop the flesh into slices.
  4. Finally, assemble everything – place 1 piece of toast on each plate, then lay the avocado slices on top of the toast, followed by the eggs, then a generous spoon of salsa to finish.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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