I love my Breakfast, particularly on weekends when you do something a little spesh.  This however can be on the table in 15 minutes, looks amazing and tastes fab!  Perfect for any day of the week!!


Prep time:  10  Minutes                Cooking time:  15  Minutes                    $  Low Budget


Serves 4


10gm of butter

8 slices of pancetta

8 truss tomatoes, cut into lots of two and left on the vine

1 avocado, halved and sliced

8 eggs

2 tbs of milk

50gm bag of baby rocket

80gm of soft goats cheese

Sea salt and cracked pepper

8 english muffins, halved and toasted

Extra virgin olive oil, for drizzling


Pre heat the oven to 200°C.


Line an oven tray with a sheet of baking paper and lay the pancetta slices and truss tomatoes on it.  Drizzle the tomatoes with a little olive oil and sprinkle with sea salt and pepper and bake in the oven for 15 minutes or until the pancetta is golden and the tomatoes are splitting and blistered.


Whisk the eggs and milk in a large bowl until well combined and season with salt and pepper.  Heat a large frypan and add the butter.  once melted and bubbling lightly saute` the rocket for approximately 60 seconds or until just wilted and then pour in the eggs.  Allow the eggs to start bubbling slightly and then drag a wooden spoon across the base of the pan, gently folding the eggs over.  When the eggs are almost done, crumble over the goats cheese and fold through.


Arrange two muffin halves on four plates.  Divide the scrambled eggs on one half and lay the pancetta and tomatoes on the other half.  Serve the avocado slices on the side and drizzle the juice from the tomatoes over the top.  Finish off with a final drizzle of extra virgin olive oil and serve……