Eggs on avocado pancakes
- 225g plain flour
- 1 level tbsp baking powder
- 1 level tbsp caster sugar
- 325ml milk
- 6 large eggs
- 2 avocados, stoned, peeled and mashed
- 2tbsp oil
- 1tsp white wine vinegar
- Roasted cherry tomatoes, to serve
Sift the flour, baking powder and a pinch of salt into a big bowl. Stir in the caster sugar.
Whisk the milk and 2 of the eggs until smooth, then stir in the mashed avocados.
Make a well in the centre of the flour and pour in the milk mixture. Mix to a smooth batter with a balloon whisk.
Dip some kitchen roll in the oil and rub over the inside of a frying pan. Heat, then pour in a small ladleful of batter. Cook the pancake for 1-2 mins, flip with a spatula, then cook for 1-2 mins more. Repeat with the rest of the batter to make 4 pancakes.
To poach the eggs, add 3cm of water to a pan, bring to a boil, then turn down to a gentle simmer. Add the vinegar and a pinch of salt.
Crack an egg into a cup. Use a wooden spoon handle to swirl the water into a ‘whirlpool’ and slide the egg in. Cook for 3-4 mins, then remove. Repeat with the other eggs – cook just one at a time.
Top pancakes with an egg, sprinkle with black pepper and serve with the tomatoes.