cute kitchen

This is one of my go-to dishes on the days my teenagers tell me in the morning that they won’t be home to eat lunch after school…and then suddenly they change their plans and both of them are standing in the kitchen, starving and hoping for a really yummy meal…😅

Whack the pan on the heat, slice sourdough, take yummy salted butter out of the fridge and get this dish going. In 10 minutes you’ll have a really yummy plate of food ready – or two actually – and two satisfied, smiling faces thanking you for a delicious lunch ☺️

Ingredients for 2

100ml cream

4 eggs

2 Tbsp. olive oil

4 medium sized, Italian-sweet tomatoes (best when still on the vine in the supermarket). Quartered please.

60g crème fraîche

1 spring onion, sliced diagonally (and thinly)

1 Tbsp. sweet Thai chilli sauce (try to find a brand with no additives or preservatives if possible!)

1/2 avocado

1/2 ball of mozzarella, plucked into little chunks

• heat up your oil on medium heat. Place the quartered tomato segments in the pan, sprinkle with salt, pepper and chilli flakes. Leave to fry for 5 minutes

• whisk eggs and cream together. Pour over the tomatoes. Sprinkle over the mozzarella and spring onions, plus another sprinkling of salt, pepper and chilli flakes.

• leave to crisp up on the bottom, using a fish-flip occasionally to pull the sides away from the pan to allow liquid egg to run underneath and cook. We want the final result to be cooked on the bottom and ever so slightly runny on top! Thus will only take a few minutes (4-6 minutes, most likely).

• remove from heat when almost set. Using a teaspoon, scoop little chunks of avocado directly out of the skin and dollop around the surface of the eggs. Same goes for the crème fraîche (use two teaspoons to dollop little blobs all around the eggs). And the same again for the sweet Thai chilli sauce!

• serve straight away and then start regretting almost immediately that you didn’t make more..! 😍