TOM’S FAVOURITE SMASHED BREAKFAST EGGS
This is one of those breakfasts that hits every note — comforting, nourishing and full of texture. Creamy eggs seasoned with warmth and spice, crisp sourdough thick with peanut butter, fresh cucumber for crunch and toasted seeds for depth. Simple ingredients, bold flavour, and exactly the kind of food I love to eat in the morning.
INGREDIENTS
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3 eggs, cooked 7–8 minutes in fast-simmering salted water, then plunged into iced water
Tom’s sourdough, toasted
Crunchy peanut butter
Raw cucumber, thinly shaved
Toasted sunflower & pumpkin seeds
Olive oil
Smoked paprika
Red pepper flakes
Sea salt & freshly milled black pepper
Method
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Cook the eggs for 7–8 minutes in fast-simmering salted water, then plunge into iced water and peel once cool.
Crush the eggs well with a fork and season with smoked paprika, red pepper flakes, salt and pepper.
Toast the sourdough and spread generously with crunchy peanut butter. Top with shaved cucumber, spoon over the crushed eggs, then finish with a drizzle of olive oil and a scattering of toasted sunflower and pumpkin seeds.