For the baked eggs:
Borderfields Chilli Infused Cold Pressed Rapeseed Oil
2 ripe avocados
4 small free range eggs
2 red chillies
100g Greek yogurt
1 wedge of lemon
½ clove garlic minced
For the spiced hazelnut sprinkle:
30g blanched hazelnuts
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp sesame seeds
Salt and pepper
Toast for serving
Note: You will need a pestle and mortar for this recipe
1. Preheat the oven to 180 Celsius. Place the hazelnuts on a metal tray, and roast in the oven for 5-6 minutes or until fragrant and lightly golden brown. Meanwhile, add the coriander, cumin and sesame seeds to a small frying pan over a medium heat, and toast until fragrant and the seeds begin to pop.
2. Cut the avocados in half, and remove the stone. Using a spoon, scoop a little of the flesh out to make the cavity left by the stone a little bigger.
3. Remove the seeds from the chilli and finely chop. Season the avocados with salt and pepper to taste, and sprinkle in a little of the chopped chilli. Place the avocado halves in an oiled ovenproof dish.
4. Crack an egg into each avocado and place in the oven for 12-15 minutes or until the white is set and the yolk is cooked to your preference.
5. Meanwhile, add the toasted seeds and hazelnuts to a pestle and mortar, season with salt and pound to a crumb-like consistency.
6. Mix the yogurt with garlic, a squeeze of lemon, and season with salt and pepper to taste.
7. Serve the baked avocadoes with a dollop of yogurt, sprinkle over the roasted hazelnut and seeds mixture, and drizzle with plenty of Borderfields Chilli Infusion. Serve with toasted bread on the side.
Recipe courtesy of Borderfields