Breakfast of Dreams!

Sometimes the best weekends are those that are the quietest, when no plans have been made, and there is no need to keep an eye on the time. What better way to kickstart weekends like this than with a right royal breakfast? Now I am not talking about a full English breakfast, nor am I thinking of scrambled eggs and smoked salmon. Oh no, no, no! I am speaking of the breakfast of dreams! Try my 'Egg-in-a-Hole with Smashed Avocado and Chilli Flakes' and you'll never start your Saturdays or Sundays in the same way again...

This post is to coincide with an exciting opportunity, as I was recently approached by Attention Media to take part in a 'Blogger Recipe Competition' in conjunction with Jim and Lucy Fisher of Exeter Cookery School. Granted permission to be as creative as I'd like, I wanted to come up with a dish that would add a fun and imaginative twist to breakfast time. I searched the web for ideas and inspiration and soon spotted tasty recipes for egg-in-a-hole sandwiches. So here it goes, my twist on an egg-cellent breakfast sandwich just needs:

2 thick slices of bread (preferably sourdough or multi-seeded)

1 egg

1/2 a ripe avocado

1 to 2 tbsp of olive oil

1 tsp of chilli flakes

Dash of lemon juice

(Multiply the ingredients to serve 2)

First, cut your loaf into two thick slices...

Next up, firmly press down a circular or heart shaped cookie cutter (Valentine's Day is just around the corner and you could start practicing now!) into the centre of one slice of bread until you have created a hole. 

Now coat each slice, top and bottom, with a coating of olive oil. I find the easiest way to do this is by using a pastry brush.

Now place a clean, non-stick frying pan over a low heat on the hob. Pop the oiled bread slices into the pan and fry on one side until they turn a light golden brown.

Flip both slices of bread in the saucepan so the fried sides are facing upwards. I suggest dabbing a little olive oil into the hole using your pastry brush, so the saucepan has a thin coating of oil before the egg is added in. Now carefully tip the egg into the hole, keeping the pan over a low heat. Cover with a saucepan lid to cook the egg.

To serve, scoop out the flesh of half an avocado into a bowl and mash with a fork. Season with a pinch of chilli flakes, salt and pepper, plus a dash of lemon juice, to taste.

Spread the mixture over the (eggless) bread slice!

Gently lay the egg-filled toast on top of the avocado layer. 

Et voila! Your breakfast of dreams looks as pretty as a picture and tastes just as good as it looks! 

There are lots of variations that you could come up with too. How about adding a rasher of crispy bacon, crunchy lettuce and slices of juicy tomato to create a fun take on your classic BLT? Or, keep it a little simpler by just adding ham and cheese together with the fried egg-in-the-hole, to create a take on a Croque Madame? If you have a crack at this recipe, be sure to let me know!

In the meantime, do check out Exeter Cookery School's upcoming courses. Jim and Lucy will be teaching everything from Bread Making, Fish Prep and Meat Cookery, to Pastry Making and Spun Sugar workshops in the coming months! Perfect gift ideas for any upcoming birthdays or anniversaries...