Sundays are for the slower things in life. In fact, if you can help it, so are Saturdays, Mondays, Wednesdays… all the days. But Sundays are my favourites, with time to stop in a café, take a bath, and enjoy a face mask in my pyjamas by bedtime.
Yesterday I spent the day experimenting with food. I love a good healthy recipe, but they do take time to try, taste, and decide if I’m going to make them again (I’ve actually rounded up my favourite cookbooks that I get the most joy out of following on the weekends). One recipe that I really do like is this plate of avocado and eggs on toast. All of the ingredients in this are high quality: locally baked sour dough bread; two free-range biodynamic eggs from the local farmers’ market; a ripe avocado; and a sprinkle of homegrown coriander. Now, I know that may seem quite hard to come by, but this is the crème de la crème of lunches for me – feel free to choose ingredients which suit you instead. One thing I do ask – try eating this with your full attention, and enjoy every bite!
Avo + Eggs on Toast
1 tsp virgin coconut oil
2 free-range eggs
1 slice sour dough bread
Sprinkle of cracked black pepper
Handful of fresh coriander
- Slice your bread, and place in the toaster or under the grill.
- In a frying pan, heat a teaspoon of coconut oil and and then crack in your eggs, keeping the yolks whole.
- Turn the eggs down to cook slowly, and then prepare your avocado by cutting and mashing onto the toast. I usually use half, leaving the stone in the other half so that it doesn’t go bad.
- Once your eggs are cooked to the way you like (I’m partial to a runny yolk!) place on top of the avocado, sprinkling coriander and black pepper over the top.