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Cooking
Hearty One-Pot Avocado Breakfast
· 4 servings
Prep your ingredients
Cut the pepper into pieces — the shape doesn't really matter. Slice the spring onion as shown in the photo. Leave the cherry tomatoes whole. Slice the ham.
Prep the avocado
Cut the avocado in half, remove the pit (hopefully more easily than I managed today), peel it and slice into strips. Preheat the oven to 165–170°C.
Sauté
Melt a knob of butter in a large, shallow ovenproof pot — a splash of oil works too. Add the pepper and spring onion and sauté briefly. I like to cook it over high heat so the pepper and spring onion catch a little colour here and there. Just don't let them burn!
Add the tomatoes and avocado
Once you've got a few golden spots, add the cherry tomatoes and avocado. Stir, season with salt and pepper, and take off the heat.
Ham
Sprinkle over the sliced ham. You can stir it into the vegetable mixture or leave it on top — totally up to you.
Add the eggs
Now for the best part. Crack all four eggs into the pot, spacing them out as evenly as you can, as if dividing the pot into four equal portions. Season all the eggs with salt and pepper.
Spring onion, to taste
If you like, sprinkle the green parts of the spring onion, sliced into rings, over the top. Optional, but nice.
Bake in the oven
Place the pot on the oven rack and detach the handle. Close the oven door and bake for about 15 minutes, keeping an eye on it. Take it out as soon as the eggs look just how you like them — runny or set yolks.
Serving
Serve however you fancy. While it's still hot, sprinkle the pot with grated cheese, or serve extra cheese alongside. Maybe with a slice of really good homemade bread? A sourdough loaf or a baguette?