Roasted Tomato, Avocado & Poached Egg Baguette

Ingredients

• 1 demi baguette, sliced in half lengthways
• 1 avocado
• 2 eggs
• 3–4 cherry tomatoes
• 1 tbsp grated parmesan
• Pinch chilli flakes
• Extra virgin olive oil
• Salt and black pepper
• Handful of mixed leaves

For the sauce

• 3 tbsp mayonnaise
• 1 tbsp sriracha sauce

Method

1. Preheat the oven to 170°C.
2. Place the cherry tomatoes on a small baking tray, drizzle with olive oil and season with salt and pepper.
3. Roast for 10 minutes until softened.
4. Mash the avocado in a bowl until smooth and season lightly with salt and pepper.
5. Crack each egg into a sieve to remove the watery outer white.
6. Bring a saucepan of water to a gentle simmer and carefully add the eggs.
7. Cook for 5–6 minutes until the whites are set and the yolks remain soft.
8. Drizzle the cut sides of the baguette with olive oil.
9. Grill or bake in the oven until golden and crisp.
10. Mix the mayonnaise and sriracha together in a small bowl to make the sauce.
11. Spoon the avocado onto the toasted baguette.
12. Top with the poached eggs.
13. Drizzle with the sriracha sauce and sprinkle with parmesan and chilli flakes.
14. Serve with the roasted tomatoes and a handful of mixed leaves.