Poached egg with guacamole toast

This is one of my go-to lunches any day of the week and it’s a good one to make if you’re working from home at the moment. It’s quick, easy and nutritious so you can’t really go wrong. As long as you have the right bread (I like a sourdough doorstep) and don’t over cook your egg, it’s never going to disappoint. I’m not reinventing the wheel here, but it’s a useful basic to have in your back pocket!

Ingredients

Serves 2

• 2 slices of sourdough or wholegrain toast

• 2-4 eggs

• 1 avocado

• 5 cherry tomatoes, quartered

• 1 thin slice of red onion, or ½ spring onion, chopped finely

• Juice of ¼ lemon

• Pinch of cayenne

• Salt & pepper

Method

• Slice the bread and place in the toaster ready to go

• Boil a pan of salted water and reduce to a simmer.

• Prep the avocado - mix all the ingredients together mashing the avocado a bit as you go. Just enough to break it up, don’t puree it!

• Put the toast on.

• Place each egg (shell on) gently in the hot water for just 10 seconds to help keep the shape when you poach it. If you have very fresh eggs you probably don’t need to do this.

• Remove the eggs and crack each one gently into the pan, allowing enough space for them to float separately - I usually don’t cook more than a couple at a time.

• Cook for 2 - 2 1/2 minutes to get a perfect yolk - no longer!

• At the same time, get the toast on to your plate, spoon on the guacamole mix and top with the egg. Sat and pepper to taste

Cashew nut butter

Once you've made your own, you'll never go back! I'm a complete convert to making my own nut butters, they're so much smoother, cheaper and tastier. Try them stirred into overnight oats (recipe here), porridge, smoothies or on toast.

Ingredients

• 2 cups of cashew nuts

• Pinch of sea salt

Method

• You'll need a 'proper' food processor like a Magimix, or Heston Sage to make any kind of nut butter as the small ones aren’t powerful enough unfortunately.

• Put all the nuts and salt into the processor and blend for around 4-5 minutes, or until smooth.

• Store in an air-tight jar.

Cashew butter overnight oats with coconut yoghurt & almonds

I discovered a whole new world of breakfast recently when I cut out dairy, wheat & refined sugar. Instead of staggering bleary-eyed to the Alpen every morning, it made me think about alternatives, and I ended up discovering loads of new options that I now really enjoy. I love making overnight oats, especially now its summer as porridge is way too hot.

Ingredients

Serves 3-4

• 120g oats

• 375ml almond milk

• 2 tbsp of cashew butter

• 1 tbsp of chia seeds

• Handful of raisins, about 40g

• Pinch of salt

To serve:

• A dollop of natural yoghurt, or coconut yoghurt)

• Handful of chopped nuts

• Another drizzle of nut butter

Method

• Place the almond milk, nut butter, oats, chia seeds, raisins, maple syrup and salt in a tub that has a lid and mix together well.

• Place the container in the fridge and leave to thicken overnight.

Asparagus with poached egg on sourdough

I love this classic combo, pairing griddled asparagus with a soft poached egg on sourdough. Wow, what a dish! I think this is only of my favourite breakfast brunches.

Ingredients

Serves 1

• 6 asparagus spears

• 1 egg

• Fresh bread (of any variety)

• Pinch of sweet smoked paprika

• 1 tablespoon parmesan, finely grated

• Salt & pepper

Method

• Baste the asparagus in a little olive oil and heat a griddle, or frying pan if you don't have one. Place the asparagus in the pan and allow to colour on both sides. This shouldn't take much more than 4-5 minutes. 

• As the asparagus goes in the pan, bring a pan of water to boil and poach the egg; put the bread in the toaster. Everything cooks quickly, so it all have to go on together pretty much. 

• Once the toast is done, butter and put on the plate followed by the asparagus, sprinkled with a little paprika and then top with the egg. Finish with the grated parmesan and there you have one of the tastiest, quickest meals you'll ever make.

Tip

Perfect poached eggs

Ever wondered how chefs get their poached eggs into small neat looking bundles that wobble delicately on top of you toast? The trick is to to put the whole egg (still in the shell) on a spoon and place it in boiling water for 10 seconds. Then remove and crack into the water. You'll find that the small amount of heat you gave it in the shell just keeps the white together nicely, so it forms a better shape when poached. Of course if you have super fresh eggs then this isn’t necessary, but it’s a good trick to know for most standard supermarket ones!