Instructions

1. • STEP 1

     Put 100g plain flour and a pinch of salt into a large mixing bowl.
   • STEP 2

     Make a well in the centre and crack 2 eggs into the middle.
   • STEP 3

     Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
   • STEP 4

     Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
   • STEP 5

     Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
   • STEP 6

     Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
   • STEP 7

     Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
   • STEP 8

     Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Instructions

1. Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.

2. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.

3. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Instructions

1. Preheat the broiler.
2. Put 4 of the cheese slices on each piece of bread and put them on a baking sheet, cheese side up. Slide the pan under the broiler. Let the cheese melt while you cook the egg, but keep an eye on the broiler, because the cheese can burn fast.
3. While the cheese is melting, heat the olive oil in a frying pan over medium-high heat. After about 20 seconds, crack the egg into the pan. Reduce the heat to medium and let the egg sit until the white sets completely. Sprinkle with salt and pepper.
4. Remove the melted cheese toasts from the broiler and slide onto a plate. Using a spatula, place the egg, sunny-side up, on one of the toasts. Top with the other cheese toast, cheese side down. Eat immediately.