Delicious, Fresh and Full of Nutritional Goodness.
  • Serves: 2


  1. Finely slice the red onions and leave to soak in a bowl with the vinegar until they are soft & pink (a few minutes).
  2. Bring a pan of water to the boil, enough to cover the eggs. When it’s on a rolling boil, add the eggs & cook for 4 minutes 20 second for soft eggs or 5 minutes for a slightly stickier yolk. When finished cooking, run under cold water & peel gently.
  3. Toast the bread and portion the sliced avocado evenly over each piece.
  4. Top with the soft eggs, pickled onion, sliced tomatoes, and grated cheddar.
  5. Season and serve with a wedge of lemon and a pinch of fresh garden herbs.