For the baked eggs:
Borderfields Chilli Infused Cold Pressed Rapeseed Oil
2 ripe avocados
4 small free range eggs
2 red chillies
100g Greek yoghurt
1 wedge of lemon
half clove garlic minced
For the spiced hazelnut sprinkle:
30g blanched hazelnuts
1 tbsp. coriander seeds
1tbsp 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 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 12-15minutes 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 yoghurt with garlic, a squeeze of lemon, and season with salt and pepper to taste.
7. Serve the baked avocados with a dollop of yoghurt, sprinkle over the roasted hazelnut and seeds mixture, and drizzle with plenty of Borderfields Chilli Infusion. Serve with toasted bread on the side.