If you’re looking for an energising and grain free brunch, this is an absolute winner, and a chance to try something different…

Serves: 2
Time: 30 mins
Level: Easy

Tools:

• Roasting tray
• mixing bowl
• knife
• chopping board

Ingredients:

• 1 small celeriac, peeled and sliced into 4 steaks
• 4 eggs 
• Handful of fresh basil
• Olive oil
• Salt & pepper
• 1 garlic clove finely chopped or minced
• 1 large avocado
• 2 tbsp of homemade roasted almond pesto (can use jar otherwise)

1. Preheat your oven to 200C. Place your celeriac steaks on a roasting tin and coat in rapeseed oil, season with salt and pepper and roast for 10 minutes on each side.
2. Half your avocado, de-stone and scoop out flesh into a bowl. Add in your garlic clove, lemon juice, olive oil, pesto and mix well. Set aside. 
3. Bring a saucepan of salted water to the boil then reduce to a simmer. Poach your eggs in the water for 3 minutes. Using a slotted spoon remove the eggs and drain.
4. Transfer the celeriac steaks to plates and serve with pesto avocado and poached eggs. Sprinkle over fresh basil.
5. Don’t forget one last season of salt and pepper, Enjoy!