Who doesn’t like breakfast in bed for Valentine’s day? I absolutely adore avocados so anything incorporating them gets a massive thumbs-up from me. This breakfast can be vegan, vegetarian or animal based depending on the butter you choose.
15/70/4
Ingredients:
6-8 plum tomatoes sliced in half lengthways
1½ tbsp rapeseed oil
½ tsp saffron strands
½ tsp sweet smoked paprika, plus extra for the avocados and garnish
1 tsp light brown soft sugar
1 tsp red wine vinegar
4 slices sourdough bread ( a Seeded Malt Sourdough is good)
2 tsp butter (goat’s milk butter goes well with the avocados)
2 small, ripe, avocados
juice of 1 small lemon
Avocado oil (or olive oil), for drizzling
Chopped chives, to garnish
Method:
Preheat the oven to 170°C (150°C fan/340°F/gas mark 3).
Warm the oil in a small pan over a low heat, add the saffron, then take off the heat. Set aside to cool for 5 minutes.
Toss the tomatoes with the saffron oil, paprika, sugar and vinegar. Arrange, cut side up in a single layer in a roasting tray. Transfer to your pre-heated oven and bake for 1 hour or until caramelised and sticky. Remove from the oven and set aside to keep warm.
Chargrill the bread on a griddle pan, or toast under the grill (broiler), then spread with the butter.
Peel and remove the stones from the avocados, then mash the flesh roughly with the lemon juice, a pinch of paprika and some seasoning. Divide between the toasts, then top with the warm tomatoes. Garnish with extra paprika, a drizzle of oil and some chives before serving.
