450 calories / 38.2g fat / 9.4g saturates / 3.5g sugar / 0.7g salt / 24.5g protein / 4.6g fibre

INGREDIENTS

• 1 ripe avocado, chopped
• a handful of basil leaves, torn
• 1 large tomato, deseeded and chopped
• 2 spring onions, finely chopped
• 6 eggs
• freshly ground black pepper
• 1/2 tablespoon olive oil

METHOD

• place the avocado, basil, tomato and spring onion in a bowl and mix to combine.
• in a separate bowl, lightly whisk the eggs and season with a few grinds of black pepper.
• heat the olive oil in a non-stick saucepan over a medium heat. Add the eggs to the pan and let the mixture rest for about half a minute, then stir with a wooden spoon, lifting and folding and turning until they are lightly set and slightly runny in places.
• Remove from the heat and leave the eggs for a few seconds to continue cooking.
• Divide the eggs between 2 plates and spoon the avocado salsa alongside.