Method

1)  Place the cherry tomato vines onto a baking tray and drizzle with the olive oil then season with a little salt and pepper. Roast in a preheated oven at 180°C fan for about 8-10 minutes

2)  Bring a pan of water to the boil. While the water is heating make the smashed avocado. Scoop out the avocado flesh onto a plate and mash with a fork. Squeeze over the juice of half the lemon, add a pinch of chilli flakes and a pinch of salt then mix together. Taste and add a little more lemon or salt if needed.

3)  When the water is hot (but not quite boiling) stir it with a spoon and while the water is still moving, crack an egg into the centre. Turn down the heat to minimum and leave for a minute then move to the side and add the other egg. Cook for another 2 – 3 minutes or until the whites are just set

4)  Toast the bread and spread the avocado over it. Lift out the eggs with a slotted spoon and pop on top

5)  Sprinkle over a few chopped chives and a little black pepper and serve with the cherry tomatoes