Breakfast, lazy weekends and coffee – the perfect Saturday breakie is my eggy crumpets and avocado salsa,
2 eggs whisked
Tablespoon of finely grated parmesan
6 Cherry Tomatoes
Squeeze of lemon juice
Pinch of salt
Crispy Pancetta to serve
Put your pan on with a glug of olive oil to heat up. Take your crumpets and dip into a bowl with your eggs and cheese. Make sure you soak up a bit of the egg and then into the hot pan. Brown on both sides, about 3 minutes a go. Put your avocado, tomatoes and lemon in a processor and pulse to bring together but keep it pretty chunky, add salt to taste.
When your crumpets are golden serve with salsa on top and some crispy pancetta.