A speedy weekend brunch to impress any guests that might happen to stay the weekend this summer.
This plate of spicy scrambled eggs topped with avocado is also fuss free and uses fridge and store cupboard essentials.
I just love how the avocado soothes the heat from the chili and the lime zings gently and takes this dish to another level. Not to mention that it is a pretty nutritious start to the day with the eggs providing protein and the avocado providing good fats which reduce cholesterol as well as plenty of vitamins.
I ideally plan for two eggs, half a chili and half and avocado per person.
- Make up your scrambled egg mixture as usual, whisking and remembering to season with salt and pepper. Chop up the chili and add to the egg mixture.
- Add butter to a frying pan until it foams and add your egg mixture. Scramble your eggs to your liking and place ontop of a slice of buttered rye toast (or any toast you fancy really).
- Slice the avocado and layer ontop of the eggs, add a squirt of lime, a sprinkling of fresh coriander and a grind of pepper, and you're done. Tip - I buy a coriander plant and chop the whole thing, place in a plastic food bag and throw in the freezer, it defrosts almost instantly and is perfect for sprinkling on dishes at the last minute.
Next time I'm going to add a dollop of sour cream to make it a little bit extra special.