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Ingredients

250g of boiled floury potatoes

55g plain flour

Method

Mix by hand into a dough ball. Turn out onto a well-floured board. Roll to required thickness and cut into shapes with a round cutter.

*This is the basic potato bread base and you can either leave it as it is or add already cooked guanciale and bacon or cheese and scallion or any other ingredients you want to experiment with. Just make sure it isn’t anything too wet.ÌýÌýÌý

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Tim Fetherston spent years travelling the world before returning to Belfast to open General Merchants where he’s revoluntionising breakfast.Ìý This is his Melbourne Breakfast, a firm favourite withÌýhisÌýregulars. Ìý

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Ingredients

1 slice sourdough bread

Irish butter

Tub of vegemite…not marmite!! Available in large supermarkets or online

1 avocado

1 jar of capers

1 bunch flat leaf parsley

1 red onion

250 mls white wine vinegar

Gold Rapeseed oil

Mixture of sunflower, linseed and white sesame seeds

2 free range organic eggs

Method

Firstly slice the red onion on a mandolin very finely. Place in a container and cover with the white wine vinegar. Steep for at least 2 hours or do the night before making the breakfast.

Slice avocado in half and remove stone. Scoop out the flesh into a bowl and mash roughly with a fork. Add a good bunch of flat leaf parsley roughly chopped,Ìý a tablespoon of capers, a tablespoon of the pickled red onion, salt and pepper to season and a good lug of the rapeseed oil.

Put the two eggs on to poach in a large pot of bubbling water with a dash of vinegar.

Toast the bread to your liking and butter while still hot. Quickly add a small amount of vegemite and speed evenly into the corners of the toast. Pile on the avocado mix and top with the mixed seeds. Serve with the two hot poached eggs. If so inclined you can also add smoked bacon, roast mushrooms or smoked salmon - all delicious with the avocado mix.

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