Yum! There’s not much better than a breakfast that is tasty and also super healthy!
1 tbsp coconut oil or butter
1 large avocado, peeled and stoned
juice of 1 lemon
50 g rocket
100 g cherry tomatoes, cut in half
2 tsp chopped chives
2 tbsp good-quality pesto or leftover pesto mint
1 Heat the oil or butter in a frying pan over a high heat for 1 minute.
2 Crack in the eggs, spaced apart, put a lid on the pan and cook for 1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.
3 Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs.
4 Scatter over the chopped chives on the salad and drizzle over the pesto to finish.
‘This recipe is from Ready, Steady, Glow by Madeleine Shaw published by Hachette Australia, RRP $45.00.’