SOURDOUGH TOAST WITH SMASHED AVOCADO AND SOFT-BOILED EGGS

A quick and easy breakfast or lazy weekend brunch.

SERVES 2 | TIME: APPROX. 10 MINS

4 ripe avocados

6 medium free-range eggs

4 large slices of sourdough bread

40g pine nuts

Salt and pepper to taste

1. Heat a heavy bottomed sauté pan over a medium-high heat and add the pine nuts. Toss until the pine nuts turn light brown. (This can be done in advance and then store them in an air-tight container.)

2. Half fill a medium sized pan with water, enough to generously cover your eggs, and bring to a simmer. Carefully lower the eggs into the water with a spoon and start your timer. For a soft-boiled egg with the white just set, cook for four minutes. Cook for a further minute if you like your eggs a little firmer. If you prefer your eggs hard-boiled egg, start them in cold water and bring up to the boil. Once the eggs are simmering set the timer for ten minutes. When your eggs are cooked to your personal preference, remove from the heat and quickly plunge into a sink full of cold water for one minute. This will arrest the cooking process. Crack the egg shells with the back of a spoon and carefully peel.

3. While your eggs are cooking, toast the sourdough bread and peel and roughly break up the avocados. Arrange the avocados and eggs on the toast and sprinkle with the toasted pine nuts and season generously.

Tip: Start with eggs that are at room temperature to ensure the correct cooking time and prevent cracking.