Mediterranean Breakfast

Serves 2, 30 minutes

Ingredients

2 sweet potatoes, cut into wedges
Drizzle of rapeseed oil
Freshly ground black pepper and salt, to
taste
2 good quality chorizo sausages (each
about 70g)
1 bunch of cherry tomatoes on the vine
Splash of white wine vinegar
4 medium eggs
1 avocado
½ lemon
Tabasco sauce, to taste

Method

Preheat the oven to 200°c.

Put the sweet potato wedges into a roasting tin, drizzle with oil and season with a little salt and pepper. Roast in the oven for 20 minutes until crispy on the outside and soft in the middle.
Meanwhile, put the chorizo in a frying pan and fry for about 5 minutes until slightly crispy, and then add the tomatoes. Cook for another 3 to 4 minutes until the tomatoes are softened.
Meanwhile, put a large pan of water on to boil with a splash of white wine vinegar for the poached eggs. Poach the eggs to your liking (we find that 3 minutes is perfect).
Halve the avocado and scoop the flesh out into a bowl. Add a squeeze of lemon juice, some salt and pepper and a splash of Tabasco sauce. Mash together.
When the eggs are ready, plate everything up and drizzle over the chorizo cooking oils over the eggs.

The Hertfordshire Cookbook is available online from WHSmith

Recipe: George St Canteen’s Mediterranean Breakfast

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