Natural Food Store

Legend has it that a hungover Wall Street broker brought Eggs Benedict into the world. In 1894, in the Waldorf Hotel in New York, Lemuel Benedict ordered two poached eggs on top of buttered toast, crispy bacon and two poached eggs& plus the hollandaise sauce, of course. Oscar Tschirky, Head Chef at the time loved it!

Ingredients
2 large free-range eggs
2 crumpets
80 g ripe mixed-colour cherry tomatoes
1 teaspoon hot chilli sauce
½ a lime
2 sprigs of coriander
¼ of a small ripe avocado
olive oil
8 g halloumi cheese

Method
Beat one egg in a shallow bowl, then add the crumpets to soak on both sides. To make the salsa, quarter the tomatoes, then mix in a small bowl with the chilli sauce and a squeeze of lime juice. Season to perfection, then pick over the coriander leaves. Peel, chop and add the avocado, ready to toss just before serving.

Put a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Crack in the remaining egg, then add the crumpets alongside, and cover. Flip the crumpets when golden, and cook the egg to your liking. Move it all to your plate, then quickly coarsely grate the halloumi into the pan. Toss the salsa and spoon over the crumpets. Once the halloumi is golden, use a fish slice to nudge it loose and flip it proudly over your plate, golden side up. Finish with extra chilli sauce, if you like.

Ingredients
2 tablespoons dukkah
1 x 250 g packet of mixed cooked grains
½ x 460 g jar of roasted red peppers
200 g baby spinach
4 large free-range eggs
½ a pomegranate
2 heaped tablespoons natural yoghurt

Method
Put a large pan of salted water on to simmer for your eggs. Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains. Drain, finely chop and add the peppers. Cook and stir for 5 minutes, season to perfection, then divide between your plates. Return the pan to the heat and quickly wilt the spinach. Season to perfection and divide over the grains.

Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking. Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out. Drain the eggs on kitchen paper, then place on top of the spinach. Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.