- 2 tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 small ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 slices seeded wholemeal soda bread (see goes well with)
- 2 handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.