A brunch with peppers and basil

The herb, that is. I'm quite fond of brunch as it usually means I've been up doing something that's left me hungry and lively, and that I have an appetite for putting several of my favourite foods together. Perhaps there should be more dinner-brunches. (Brunchins? Oh dear.)

1 slice rye bread

Extra virgin olive oil

1/2 red pepper, diced (orange and yellow would work nicely too)

Handful cherry tomatoes, halved

Few basil leaves, shredded

1/2 avocado, cubed

1/2" by 4" piece of feta

Few slices salami (German peppered is good with rye)

1 - 2 eggs (beaten if you prefer, I just scramble them in the pan)

Put the rye bread on to toast. (It takes a little while if using a grill (broiler) - if using a normal toaster, put the bread in after cooking the pepper/tomato bit, just before you start the eggs.) Meanwhile, heat up a little olive oil to a medium temperature in a frying pan.

Add the red pepper to the pan, and fry for a minute or two, keeping it tender and juicy. Stir in the tomatoes, mix in for 30 seconds or until warmed through and just softening up, then turn off the heat and add the basil. Mix and remove to a bowl.

Keep an eye on your rye bread if it's under the grill, turning when necessary. It should be about done by now, so to the plate with it, buttering where required.

Add a little extra oil to the frying pan, having not cleaned it if you want to keep the pepper/basil flavours. On a gentle heat add in the eggs. Scramble until just cooked, keeping them soft.

Serve eggs up immediately, so they don't overcook in the pan. Add the red pepper and tomato alongside it on the plate.

Then arrange the avocado and salami too, before crumbling the feta on to it. Dress the avocado with a little drizzle of extra virgin olive oil and some black pepper.

Enjoy! Good with a cup of coffee and some orange juice.