- Halve the large beef tomato. Put half aside, and the other half on a small baking tray in the oven
- After a couple of minutes, remove the baking tray from the oven and add two large diced mushrooms and two chopped spring onions. Drizzle over oil and season well. Put back in the oven and leave to bake for a further 12 minutes.
- Pop 2 (or 4 if you’re hungry!) Strong Roots Sweet Potato Hash Browns in the toaster for two rounds until crispy
- Whilst that’s cooking, grab your serving dish and dress the bowl with a handful of spinach – make sure to leave space for the centrepiece of the dish, the Sweet Potato Hash Browns
- Peel, de-stone and slice half an avocado and arrange on the serving dish
- Dice the other half of the chopped beef tomato, mix with 1 teaspoon of harissa paste and set aside
- Once the grilled tomato, mushrooms and spring onions have spent 12 minutes in the oven, take out and place the grilled tomato next to the avocado on your dish
- Place the Strong Roots Sweet Potato Hash Browns in the centre of the dish, and then layer the mushrooms on top with the chopped tomato and harissa mix
- Take a pan, add a little olive oil and gently fry 2 eggs for 3 minutes until soft, or scramble if preferred
- Once cooked, place the eggs on top of the Sweet Potato Hash Browns and mushroom layer, and sprinkle with the chopped spring onions and a sprig of coriander to really waken up the senses
