zoom LOVE life scrambled eggs and avocado served with seeded toast
  • Save to your scrapbook
  • Save to your scrapbook

    Scrambled eggs and avocado served with seeded toast

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Scrambled eggs and avocado served with seeded toast

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes

    Serves: 2

    Ingredients

    2 tbsp skimmed milk
    3 essential Waitrose free range eggs, beaten
    1 tsp finely grated parmigiano reggiano
    2 medium slices wholemeal & pumpkin seed bread, toasted
    1 baby avocado, skinned, stoned and diced
    2 tbsp snipped chives.

    Method

    1. Pour the milk into a small, non-stick saucepan and warm gently. Add the eggs and parmigiano reggiano and cook for 3-5 minutes, stirring continually until set and creamy.

    2. Spoon the eggs on top of the toast, scatter over the avocado, sprinkle with chives and serve.

    Cook’s tip

    For French-style toast, instead of scrambling the eggs, beat them with the milk and lay the bread in the mixture, turning once or twice until it has soaked in. Spritz a large non-stick frying pan with olive oil spray and cook the bread for 3-4 minutes on each side until golden brown. Top with the parmigiano reggiano, avocado and chives to serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary