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scrambled eggs

Avocado and Scrambled Egg on Sourdough Toast

Crushed avocado and scrambled eggs on sourdough toast, topped with fresh chives
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Brunch
Servings 1 person

Ingredients
  

  • 80g Avocado
  • 1/4 tsp Chilli flakes
  • 1/4 tsp Garlic granules
  • 2 Eggs
  • 6 tbsp Milk
  • Butter (knob)
  • 2 Sourdough bread (slices)

To Serve (Optional)

  • Black pepper
  • Chives (snipped)

Instructions
 

  • Add the avocado to a bowl with chilli flakes, garlic granules and salt and pepper to taste. Crush with a potato masher until smooth. Set aside.
  • Add the eggs and milk to a bowl and season with salt to taste. Whisk until well combined. Heat a large frying pan to medium and then add a knob of butter until just melted. Add the egg mixture and let it sit in the pan for 30 seconds. Then with a wooden spoon fold over the eggs. Repeat after a further 20 seconds and repeat until the eggs are softly set (it should take around 3 minutes) and turn off the heat. Leave for a minute and stir again to finish.
  • Lightly toast your sourdough bread and then top with the crushed avocado and then the scrambled eggs on top. Add some black pepper and chives to taste.
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