Breakfast for dinner: eggs, potatoes and toast

Ingredients

• 8 eggs
• 1 bag frozen hash browns
• 1 pint cherry tomatoes
• 8 slices sandwich bread
• 2 tbsp butter
• 1 avocado
• 1 tbsp olive oil

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Method

1. Crisp the hash browns in oil in a large skillet, about 12 minutes.
2. Blister the tomatoes in a second pan.
3. Soft-scramble the eggs in butter over low heat. Serve with toast, avocado and tomatoes.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer