Coconut scrambled eggs with avocado and chilli sauce

15 August 2018

This is my favourite at-home breakfast. It's inspired by a beautiful French bakery on our street that serves poached eggs on toast with a generous amount of chilli jam. There's something about hot eggs, toast and coffee that makes me very happy.

For ease (or because I'm lazy), I make scrambled eggs. They're less fussy than poached and more festive than a boiled egg. Using coconut oil, instead of butter or olive oil, also gives the eggs a lovely subtle flavour.

To keep everything hot, I put on a pot of coffee, pop my bread in the toaster and get my avocado and condiments ready before I start on the eggs. It's extra luxurious if you can find a really nice loaf of bread, like the kinds served in cafes.

Coconut scrambled eggs with avocado and chilli sauce

Serves 2 (or one if you're extremely hungry)

You'll need:

1/2 to 1 tsp of coconut oil
4 eggs
A dash of milk or water
Salt and pepper
1 avocado
2 extra large slices of bread (or four regular slices)
Chilli sauce (our favourite, chilli jam would be lovely too)

Here's how:

I like to get everything ready before I start cracking the eggs, so get your bread in the toaster, and have a chopping board ready with the avocado and chilli sauce.

Then, crack the eggs into a medium sized bowl, add a dash of milk or water and whisk lightly.

Heat the coconut oil in a fry pan over medium-high heat. Now's a good time to put your toast on. When the oil is melted, pour in your eggs, and give them a moment to set slightly before you start stirring them gently with a small whisk.

Continue to stir until they're scrambled but not completely cooked. Turn off the heat and season with salt and pepper.

Call in some help to spread the avocado over your toast if you have it. When the toast is ready, gently scrape the eggs onto the toast, and top with chilli sauce. We normally have one slice with avocado and eggs, the other with butter and jam.

Enjoy with hot coffee or tea, and some fruit to finish.

P.S - Tony's favourite eggs on toast - a folded omelette with cheese.

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