Brockley Breakfast Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the whole milk and a pinch (about 1/4 tsp) of the sea salt. Whisk vigorously until the mixture is smooth and slightly frothy; this gives creamier, fluffier eggs.

Heat pan and melt butter

Place a non-stick or well-seasoned skillet over medium-low heat. Add 1 tablespoon of the unsalted butter and let it melt gently until it foams but does not brown.

Cook slowly

Pour the beaten eggs into the pan. Using a silicone spatula, stir continuously with slow folding motions, scraping the pan bottom to form soft curds. Keep heat low so eggs remain creamy — total cooking will take 4–6 minutes depending on pan and stove.

Finish and season

When the eggs are mostly set but still slightly runny, remove the pan from the heat and add the remaining 1 tablespoon butter. Stir until glossy and fully combined. Taste and add remaining sea salt as needed and the freshly ground black pepper. Fold in the chopped chives just before serving.

Prepare avocados: halve, pit and scoop the flesh into a bowl. Mash lightly with a fork until you have a chunky spread.

Season avocado: add the lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix briefly to combine and taste; adjust seasoning.

Combine with tomatoes: gently fold in the halved cherry tomatoes, thinly sliced red onion and torn basil. Keep mixture chunky so it provides texture on the toast.

Cook bacon: heat a skillet over medium heat. Lay bacon strips in a single layer and cook until crispy, turning occasionally, 6–10 minutes depending on thickness. If you like a touch of sweetness, brush maple syrup on the bacon in the last minute of cooking. Transfer bacon to a paper towel–lined plate to drain.

Toast sourdough: while bacon cooks (or under a grill/toaster), brush both sides of sourdough slices lightly with olive oil or softened butter. Toast in a hot skillet or under the broiler until golden and crisp, about 1–2 minutes per side in a skillet, watching carefully so it doesn’t burn.

Keep warm: stack toasted slices in a single layer and cover with a clean towel to keep warm and slightly tender inside.

Make herby drizzle: in a small bowl combine Greek yogurt, milk to thin to a drizzling consistency, chopped dill and lemon zest. Season with a pinch of salt and whisk until smooth. Taste and adjust acidity or salt as needed.

Assemble on plates: place two slices of toasted sourdough per serving on plates. Spread a generous layer of smashed avocado and tomato mix across each slice. Top each toast with a portion of the scrambled eggs (divide eggs evenly across 4 slices).

Add bacon and finish: tuck 1–1.5 slices of crispy bacon alongside or on top of the eggs. Drizzle each toast with the herby yogurt and finish with a scattering of microgreens or salad leaves, extra chives, and a grind of black pepper.

Serve: serve immediately while eggs are warm and toast is crisp. Provide lemon wedges at the table if guests want extra brightness.