Prof Mohammed Keshtgar recipes: Mexican eggs | Vietnamese chicken soup

placeholder image — Mexican eggs. Picture: PA

It's not unusual for cancer treatment to affect the mouth and appetite, but specialist Professor Mohammed Keshtgar knows eating well is a concern for many patients.Professor Mohammed Keshtgar, a consultant breast cancer specialist at London's Royal Free hospital, has written The Breast Cancer Cookbook, a collection of scientifically-informed, nutritious and enjoyable recipes, which he promises are "simple, easy to cook and easy to understand".

Here are three recipes from Professor Keshtgar's book:

Recipe: Mexican Eggs

Ingredients

• 4 very fresh medium eggs, refrigerated • 60g cherry tomatoes, quartered • 1 avocado, halved, stoned, peeled and sliced • Juice of 1/2 lime • 2tbsp coriander leaves, roughly chopped • A pinch of dried chilli flakes (optional) • 2 slices of sourdough or other rustic bread • Freshly ground black pepper

Serves 2 Method

For the poached eggs, fill a non-stick frying pan with a 4cm depth of water and bring to a simmer. Crack the eggs into a small bowl or ramekins and tip them, one at a time, into the water. Allow to simmer gently for three minutes, then carefully remove with a slotted spoon and drain on kitchen paper.

Meanwhile, in a bowl, toss together the cherry tomatoes, avocado, lime juice, most of the coriander and the chilli flakes, if using, and set aside.

Toast the bread and place a slice on each warmed plate. Spoon on the avocado mix, then top with the poached eggs, allowing two per person. Sprinkle with the remaining coriander, a little pepper and an extra touch of chilli, if required.

Recipe: Vietnamese chicken soup