• 2 Extra Large, Free Range Eggs
• Salt and Pepper
• Extra Virgin Olive Oil
• 1 Spring Onion, chopped finely
• ½ a ripe Avocado

•30g Pine Nuts
•2-3 Slices of Bacon
•50g Smoked Salmon or Trout
•50g Flaked Steamed Fish
•Good Quality Sausage (Lamb, Beef, Chicken, Pork or Game)
•Really if you must: A little Feta

•Crack the Eggs into a clean mixing bowl and whisk well
•Season well with S&P
•Place a heavy Based Pan onto a low to medium heat
•Allow to get hot
•Add a tablespoon of Olive Oil
•Once hot, reduce heat to low and add the Eggs
•While the Eggs are ‘slowly’ cooking
•Cut the Avocado in half
•Leave the stone in the half that you are not using as this helps to keep it fresh
• Carefully spoon out the Avocado and chop into desired sizes
• Once the eggs are cooked
• Remove from heat and carefully blend in the chopped Spring Onion
• Place on a warm plate
• Top with Avocado Pieces
• Drizzle with a little oil (Balsamic or Roast Garlic goes well)