Earlier in the month I took part in the Happy Egg scrambled egg challenge with #happyeggtastemakers to come up with a recipe using their free range eggs.
Here are the rules
- A vegetable (e.g. onion, tomato) or source of fish/meat (e.g. salmon, bacon)
- A herb or spice (e.g. chives, paprika)
- A surprise ingredient of your choosing (I’d probably go for cheese…!)
I whisked this up in no time so it's perfect for weekends when you can't be bothered to cook a big greasy fry up.
Here are my ingredients for 2 people:
5 Happy Eggs
1 Ripe Avocado large
1 Pack of prosciutto
Dry coriander
Salt and pepper
1 Big lump of butter
2 Slices of bread
Whisk all the eggs (add salt/pepper) and put a big knob of butter in the frying pan on low / medium heat then pour in the whisked egg. Just keep stirring it for the next 10 minutes on slow heat (if the eggs cook too quickly lift up the frying pan for a few seconds) so it cooks slowly in the scrambled way. When it's almost done take it off the heat and the remaining heat will egg the last bit of the eggs.
Toast in the toaster and cut up the avocado then pour the scrambled egg over the toast and the avocado on top with a sprinkle of coriander. Lastly 2 pieces of the proscuitto on the side and a hot mug of tea!
Breakfast is served!
Munch munch after a few bites I couldn't resist taking another pic.....
I love this, avocados and eggs are such a great mix and make a wonderful breakfast!
ReplyDeleteCorinne x
www.skinnedcartree.com
Avocado and eggs are the best...what I forgot was to add a bit of truffle oil in the scrambled eggs!
DeleteThis looks so good! YUM!
ReplyDeletelucylovestoeat.com
It's making me hungry looking at it now. I completely forgot to add a drizzle of truffle oil to the scrambled eggs!
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