Soft-boiled eggs with tomato & avocado dippers

A breakfast classic gets a zingy twist and an extra boost of vitamins and minerals

SERVES: 4

4 M&S Free Range Araucana Blue Eggs
½ jar of M&S Semi-dried Cherry Tomatoes in Extra Virgin Olive Oil
1 tsp M&S Sicilian Lemon Juice
4 slices of M&S Sunflower & Pumpkin Bread
2 avocados
Salt and black pepper

Boil water in a pan, lower to simmer, gently add your eggs and cook for 6 minutes. Blitz the tomatoes with a pinch of black pepper and 1 tbsp of olive oil from the jar. Separately, peel and de-stone the avocado, then mash in a bowl with the lemon juice and a good pinch of salt and pepper. Toast the bread, then cut each slice into four soldiers. Spread half of the soldiers with the tomato mixture and half with the mashed avocado.

Nutrition (per serving): 451 kcal, 30.6g fat, (6g sat fat), 16g protein, 24g carbs, 3.6g sugar, 7.6g fibre, 1.7g salt

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