Breakfast Salsa

Cooking time: 12 minutes

Serving size: Serves 1

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INGREDIENTS

• 2 eggs

• 1/4 avocado

• 8 cherry tomatoes/ 1 small tomato

• 1 tsp finely chopped fresh coriander

• 2 tsp lemon juice

METHOD

1.) Begin by boiling the eggs. I prefer a soft boiled egg which is achieved by placing the two eggs into a small pot of cold water (the water must cover the eggs) and bringing it to the boil. Once the water is gently boiling, cook the eggs for 4 minutes. After 4 minutes, turn off the heat and leave the eggs in the hot water for a further 4 minutes. After this, place the eggs in cold water to prevent further cooking.

2.) Whilst the eggs are boiling, slice the cherry tomatoes in half and cut the avocado into 1.5cm cubes and place in a bowl.

3.) Squeeze a drizzle of lemon juice over the tomatoes and avocado and sprinkle over the finely chopped coriander. Season with salt and pepper and mix to combine.

4.) Once the eggs have been in the cold water until they are cold enough to handle, peel them and slice the egg in half or in quarters. Place in the bowl and enjoy!