Cook with Barb

Serves 1

• 3 Chipolatas
• 1tb EVOO
• 2 organic Eggs
• 1 Avocado
• 4 Mushroom
• 5 Perino Tomatoes
• 5 Cos leaves

Method

1. Cook chipolata in skillet with evoo, tomatoes and mushrooms. Turn frequently for even cooking.
2. Crack eggs in microwave poacher and cook for 1 minute. Check to see if cooked. If not add 30 seconds more.
3. Place lettuce at back of plate.
4. Place the chipolatas at the front of your plate.
5. Add tomatoes and mushroom. Cut avocado into half and scoop out and place evenly across the middle.
6. Remove eggs from poacher with spoon and serve as shown.