Ingredients
1 avocado
½ tomato, sliced
1 free-range egg yolk
½ mozzarella ball
basil, to serve

Method
1. Halve the avocado and remove the stone. Place avocado on a baking dish.
2. Top with the sliced tomato and bake in a hot oven 220C/425F/Gas 7 for ten minutes.
3. Meanwhile, whisk the egg yolk over a bain-marie until light and frothy.
4. Cover the roasted avocado and tomato with the mozzarella. Finish in the oven for 2-3 minutes.