Egg-in-the-hole smoked salmon & avocado toastie

When I was little, we would have breakfast at my grandparents’ house every weekend and egg-inthe-hole was always on the menu. I still remember my grandad showing me how to cook it; using a little butter or dripping to crisp the bread, before flipping it, then dropping the egg into the hole. I took it to the next level for Mother’s Day 2014, adding salmon and avocado to make a delicious sandwich. While I wrote the recipe with my own mother in mind, it’s also a favourite at my house.

SERVES 1 PREP 10 mins COOK 10 mins EASY

10g butter

2 slices white bread avocado

lemon, juiced, plus a wedge to serve handful of watercress

1 large egg a few slices smoked salmon

1 Heat a frying pan over a medium heat. Butter both sides of each slice of bread, then cut a large circle (or heart) out of the centre of one slice using a knife or biscuit cutter. Put the slices into the frying pan (eat the cut-out piece, if you like) and fry for 2 mins until golden. Meanwhile, slice the avocado and squeeze over some of the lemon juice. Toss the watercress with a little lemon juice in a bowl and set aside.

2 Turn the slices of bread over, then crack the egg into the hole and cook for a further 1-2 mins until the bread is golden brown on both sides. Transfer the plain slice to a warm plate, then cover the pan with a lid or some foil, lower the heat and cook the egg-in-the-hole slice for a further 1-2 mins until the egg is done to your liking.

3 Top the plain toast with the avocado, salmon and watercress, then season with pepper. Close the sandwich with the egg-in-the-hole slice and serve with a lemon wedge.

GOOD TO KNOW folate • vit c • omega-3 •

2 of 5-a-day

PER SERVING 415 kcals • fat 24g • saturates 7g • carbs 23g • sugars 2g • ibre 5g • protein 28g • salt 3.6g