Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 large tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 ½ teaspoons brown sugar
- 2 teaspoon fresh thyme leaves
- Roughly 1 cup slice ham
- 2 avocados, halved, sliced
- 4-8 slices sourdough toast
- 8 eggs, poached to your liking
- Plenty of summer greens – we used chickweed. Spinach or rocket would be delicious also
Method:
Heat the butter and olive oil into a heavy-bottomed frying pan.Put the tomatoes into the pan cut-side down and cook until golden brown. Flip over then drizzle with the balsamic vinegar and sprinkle over the brown sugar and season with sea salt and freshly ground black pepper. Continue to cook for a further 4 minutes then push to the sides of the pan. Add in the ham and fry until hot.
Arrange the toast on the plates, butter then top with the ham, followed by the eggs. Arrange a half avocado on each plate, the tomatoes and then a good handful of greens.
Drizzle with olive oil then serve immediately.
