We’ve used avocado as an alternative to butter because it’s rich in heart-friendly, monounsaturated fats, which directly complements this recipes pouched eggs and roasted tomatoes.
2 tomatoes, halved
1/2 tsp rapeseed oil
1 small ripe avocado
2 slices seeded wholemeal soda bread
2 handfuls rocket
Heat a non-stick frying pan. Very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelized.
Meanwhile, heat a pan of water. Carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.