3tablespoonschopped herbsI used parsley and chives
salt & pepperto taste
Instructions
To make the salad
Add the oil, juice, honey and mustard to a small jar, close the lid and shake until creamy. Taste and season with salt and pepper. Put in the fridge until ready to use.
Cut the oranges and grapefruits into slices, then remove the zest with a small, sharp knife. Thinly slice the shallots and cut the avocado into chunks.
Arrange the grapefruit and orange slices on plates and top with the avocado and shallots, leaving space on the plate for the eggs.
To make the eggs
Meanwhile, heat a large lightly greased frying pan over medium high heat.
Whisk the eggs with the water in a medium bowl until frothy and pour into the pan. Wait until the eggs have set on the bottom of the pan before slowly and carefully scraping through them with a spatula. Do this with long strokes and take your time. This should give you large chunks.
When the eggs are set but still a bit wet looking, add the cheese and herbs and mix carefully. Finish cooking for 30 seconds to a minute then season with salt and pepper.
To finish
Garnish the salad with mint and thyme leaves and drizzle with the dressing. Add the eggs to the plates and serve immediately.