BREAKFAST TOSTADAS

Monday to Friday I'm a muesli kind of girl. But on the weekend I like to treat myself to a cooked breakfast. The ritual of a lazy Sunday morning breakfast with a newspaper and a cup of tea is my idea of bliss! This one is my new favourite. This chili and lime in the salsa dressing give the eggs a bit of punch that goes so well with the salty feta cheese.
 

 INGREDIENTS (serves 2)

10 Cherry tomatos

Half an avocado

a small bunch of coriander

1 Teaspoon of olive oil

The juice of half a lime

A pinch of Salt and pepper

Half a teaspoon of dried chili flakes

 2 small soft white tacos

2 eggs

25g feta cheese

METHOD

• Chop the cherry tomatoes into quarters. When they are in season I try to get the tri coloured cherry tomatoes as the mix of red and yellow colours looks great.

• De-seed the Avocado and cut the flesh into small chunks and put into a bowl along with the chopped cherry tomatoes

• Roughly chop the coriander not including the stalks and add to the bowl

• Now to make the dressing. Add the olive oil, lime juice, chili flakes and salt and pepper stir and set aside to soak up the flavours.

• Heat a non stick frying pan and add a dash of oil place 2 small tortillas in the pan until they start to turn brown on the edges. Turn them over and repeat on the other side.

•  In a separate pan heat a dash of oil and fry 2 eggs

•  While the eggs are cooking put the tortillas on a plate and spoon on the salsa. Then using your hands delicately crumble the feta cheese into small pieces so it falls on top of the salsa.

•  When the eggs are cooked to your liking use a skillet to place them on top of the salsa

• Sprinkle with some more coriander for presentation and serve with a wedge of lime