4 Farmdrop products in this recipe
Pre-heat the oven to 220C. Grease an oven proof dish with butter and pop in the oven to warm up.
In a mixing bowl, combine the wet melted butter, milk, 2 whisked eggs and lemon juice. pour in the polenta, chives, red onion, garlic, chilli flakes, cumin, paprika and baking powder and mix to form a thick batter.
Stir the diced avocado and cherry tomatoes through the batter, reserving a few tomatoes for the topping, then pour the mixture into the hot oven dish. Cook on the middle shelf in the oven for 20 minutes.
Whilst the bread is cooking, poach or fry the remaining eggs according to your liking. Serve the warm bread topped with eggs, sliced avocado and cherry tomatoes and a squeeze of lemon juice.
From the Larder