Fresh & Light

Roast Tomato, Avocado & Egg Brekkie

The Weekly | July 28, 2016

Prep 20 mins
Cook 30 mins
Serves 4

INGREDIENTS
6 Roma tomatoes (or use other plum tomatoes), halved
2 tbsps olive oil
1 tbsp balsamic vinegar
½ tsp dried oregano
½ tsp sugar
8 slices soy and linseed bread, toasted
1 avocado, seeded, peeled, sliced
8 eggs, poached

SESAME SPRINKLE
2 tsps black or white sesame seeds
1 tsp chia seeds
½ tsp sea salt flakes
½ tsp ground chilli flakes (optional)

METHOD
1. Preheat oven to 150˚C. Arrange tomatoes on an oven tray, cut-side up. Drizzle with oil and balsamic. Sprinkle with oregano and sugar. Season. Bake 25 to 30 mins, until tender and slightly collapsed.
2. To prepare sesame sprinkle, combine all ingredients in a bowl.
3. Top toast with avocado, tomatoes and eggs. Sprinkle with sesame mix.

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