Baked Avocado Eggs & Salsa

10 Minutes prep, 20 Minutes cook

Serves 2

Ingredients

1 avocado

2 Clarence Court Burford Brown eggs

Sea salt and freshly ground black pepper

Extra virgin olive or rapeseed oil

¼ red onion, peeled and finely chopped

300g ripe cherry tomatoes

Juice of 1 lime or a splash red wine vinegar

A few sprigs coriander or flat leaf parsley, leaves picked and stalks reserved

Method

Pre-heat the oven to 200°C/Fan 180°C/Gas 6.Halve and de-stone the avocado. You may need to scoop out a little of the flesh to fit the egg in but you can chop this up and add to the salsa. Trim a little bit from the base of each half so they sit flat on a baking tray. Crack the eggs into the scooped out avocados, season and drizzle with a little oil. Cover each with a piece of foil and bake in the oven for around 20 minutes.

Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of extra virgin olive or rapeseed oil. Finely chop the coriander stalks and chop most of the leaves. Add to the salsa, season well and stir.

Once the eggs are baked remove the foil and carefully transfer the avocados to serving plates. Spoon over the salsa, sprinkle with coriander and enjoy!