23/10/2026
Bank holiday mornings are made for a leisurely brunch! āš„š³ā£
Sarah Butler is serving up the ultimate bank holiday brunch with her Roasted Tomato, Avocado & Poached Egg Baguette, finished with a delicious kick of sriracha mayo. š¶ļøā£
Who's making this over the long weekend? šā£
Shop in-store or online https://bit.ly/4ifL0uW
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Ingredientsā£
1 demi baguette, sliced in half lengthwaysā£
1 avocadoā£
2 eggsā£
3ā4 cherry tomatoesā£
1 tbsp grated parmesanā£
Pinch chilli flakesā£
Extra virgin olive oilā£
Salt and black pepperā£
Handful of mixed leavesā£
For the sauceā£
3 tbsp mayonnaiseā£
1 tbsp sriracha sauceā£
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Methodā£
Preheat the oven to 170Ā°C.ā£
Place the cherry tomatoes on a small baking tray, drizzle with olive oil and season with salt and pepper.ā£
Roast for 10 minutes until softened.ā£
Mash the avocado in a bowl until smooth and season lightly with salt and pepper.ā£
Crack each egg into a sieve to remove the watery outer white.ā£
Bring a saucepan of water to a gentle simmer and carefully add the eggs.ā£
Cook for 5ā6 minutes until the whites are set and the yolks remain soft.ā£
Drizzle the cut sides of the baguette with olive oil.ā£
Grill or bake in the oven until golden and crisp.ā£
Mix the mayonnaise and sriracha together in a small bowl to make the sauce.ā£
Spoon the avocado onto the toasted baguette.ā£
Top with the poached eggs.ā£
Drizzle with the sriracha sauce and sprinkle with parmesan and chilli flakes.ā£
Serve with the roasted tomatoes and a handful of mixed leaves.ā£
