Best ever tomatoes on toast!
Best ever tomatoes on toast (serves 4)
6 roma or vine ripened tomatoes, chopped
1 punnet mixed cherry tomatoes, halved
2 tbsp chopped fresh fennel tips
4 slices crusty sourdough, sliced thick and toasted
4 free range eggs
4 tbsp Grove extra virgin avocado oil
Bring a pot of lightly salted water to the boil and lower to a simmer. Crack eggs into 4 cups ready to drop into the water. Using a slotted spoon gently stir the water in a circular motion. Lower the eggs one by one into the water. Simmer for a further 4 minutes. Remove eggs with the spoon and drain on some kitchen paper.
Combine the tomatoes and fennel tips in a bowl and toss with dressing.
To serve, place the dressed tomatoes onto the toast with the poached egg. Finish by drizzling the avocado oil over the top, a fennel tip and a good crack of pepper.
Dijon avocado dressing
Prep time: 5 mins
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
2 tbsp Grove extra virgin avocado oil
pinch salt and cracked pepper
Whisk together Dijon, honey and red wine vinegar and avocado oil until combined. Season to taste.