Serves 2

1 ripe avocado, halved
2 small eggs
Salt and black pepper
1½ tbsp olive oil
2 parsnips, peeled and chopped
3 shallots, chopped
100g turkey bacon, chopped
1 tbsp fresh rosemary leaves, chopped
120g frozen peas, thawed in boiling water for two minutes, then drained
2 spring onions, finely chopped

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7
2. Halve the avocado, remove the pit and scoop a small amount of the flesh from the centre of each half to provide large enough space for your eggs
3. Place the avocados cut side up on a baking tray, using crumpled up tin foil to hold them steady if necessary
4. Crack one egg at a time into a ramekin, then carefully tip into one half of the avocado. Repeat with the second egg and avocado half
5. Carefully place the baking tray into the oven and bake for 15-20 minutes or until the eggs are cooked to your liking
6. Meanwhile, heat the oil in a pan over a medium-high heat. Add the parsnips and shallots with some salt and pepper. Cook for five minutes
7. Add the turkey bacon and rosemary and continue to cook for another 5-6 minutes until the bacon is crispy and the parsnips have softened. Add the peas and cook another two minutes. Stir through the parsley.
8. Remove the avocados from the oven and place on serving plates. Add the hash and scatter with chopped spring onions.

Per Serving: 580kcals, 36.2g fat (7g saturated), 46.1g carbs (10.3g sugars), 21.7g protein, 17.6g fibre, 0.584g sodium.