Brunch Salads on Toast

INGREDIENTS

Egg

3 eggs, jammy boiled
1.5 tbs chopped parsley
1 tbs chopped chives
1.5 tbs mayo
2 ts dijon mustard
1 ts capers, finely chopped
2 cornichons, finely chopped
1/2 ts lemon juice
Salt and pepper to taste - or, LOTS

TOMAVO

1 small avocado, peeled and chopped
1 med tomato, chopped and core discarded
1 tiny garlic clove, crushed
1/2 ts chilli flakes
1/2 ts salt
2 ts white wine vinegar
1 tbs olive oil
8 basil leaves, roughly torn

Method

Egg

1. Prick a hole in the fat end of the eggs and lower them into boiling water. If they've come from the fridge, which mine do, cook for 8mins for a jammy egg.

2. Once the eggs are cool (run under cold water), peel eggs.

3. Chop or mash eggs with a fork with all ingredients until it has become a well-mixed lumpy mixture.

4. Serve on warm toast with extra pepper and chives… or be super fancy and add some curry powder and caviar. We are in devilled territory here.

.

Egg

1. combine everything in a bowl until it is well mixed and coated.

2. Serve on warm toast with a fat swipe of goats curd or ricotta and a lash more of olive oil.

Makes enough for 4 big slices of toast