• 2 eggs
• 1 avocado – ripe
• 2 slices sourdough bread
• salad leaves – handful of your choice
• cherry tomatoes – handful
• tsp rapeseed oil
• Greenfields dukka blend sprinkling
• lime juice – optional
• 1 tbsp Greenfields chilli flakes – optional

Sourdough
Cut the sourdough bread into thick, rustic slices and drizzle both sides of each slice with olive oil. Put the slices onto the grill and press down gently so they pick up nice, even grill marks. Grill until crispy and toasted

Tomatoes
Heat a non-stick frying pan, 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.

Eggs
Heat a pan of water, carefully break in the eggs and leave to poach for 2-3 mins until the whites are firm but the yolks are runny.

Avocado
Halve and stone the avocado, scoop out the flesh, add chilli flakes and a dash of lime juice and smash together onto the sourdough bread

to serve
Add the eggs to the top of the smashed avocado, grind over black pepper and sprinkle a handful of dukka over each. Serve the tomatoes and salad leaves on the side.

TIP For a more hearty breakfast/ brunch you could also add grilled corn on the cob and smoky bacon