Blistered Tomato and Avocado Toast with Fried Egg

Wash and slice 90g raw cherry tomatoes in half. Finely chop 5g raw fresh chives. Peel 1 raw garlic clove and cut it in half.

Heat 1 tsp olive oil in a pan over high heat. Add the 90g halved cherry tomatoes and a pinch of salt. Sear without moving for 2 minutes to blister, then toss and cook for another 2 minutes until softened and slightly charred. Transfer tomatoes to a small bowl and squeeze the juice from 1/4 raw lemon over them.

Toast 98g sourdough bread slices until golden brown and crisp. While still hot, rub the cut side of the raw garlic clove across the surface of the bread to infuse it with garlic flavor.

Mash 22g raw avocado directly onto the toasted sourdough bread. Season with a pinch of salt and a pinch of black pepper.

Wipe the pan clean and add 1 tsp olive oil over medium-low heat. Crack 1 raw large egg into the pan. Fry gently for 2 to 3 minutes, spooning the warm oil over the egg whites to help them set while keeping the yolk runny. Remove from heat just before the whites are fully opaque to let residual heat finish cooking.

Top the avocado toast with the blistered cherry tomatoes, crumble 30g raw feta cheese block over the top, place the fried egg on top, and garnish with 5g chopped raw fresh chives and 1/4 tsp black pepper.