Spring Onion Scrambled Eggs & Avocado on toast
This is a very simple scrambled eggs spring onion recipe that can be knocked up in the worst of states, particularly good to impress any guests that may have stayed over.
- 4 eggs
- 1 avocado
- 4 spring onions
- 2 Tbsp chopped parsley
- 2 Slices granary farmhouse
- Olive Oil
- Salt & pepper
- Hot Sauce
Add one tbsp of olive oil to a small pan and heat over a low/medium heat
Then trim your spring onions, slicing off the papery parts at the end and the bulb. Also use this time to finely cut your parsley
Then, add your spring onions to the pan and stir frequently, ideally you want to cook these just until they’re soft – heavy frying will ruin them.
Whilst the spring onions are getting soft, cut your avocado in half here’s a video on how to prepare an avocado for recipes:
Then, once you have cut your avocado in half – scoop out it’s innards and add into a bowl, at this stage I like to season the avocado mush liberally with salt & pepper
Then, crack your eggs into a cup and season / beat ‘em.
At this point your spring onions will be soft and releasing an onion-y scent, so chuck your eggs into the pan – at this point how many eggs you have in the pan will affect what heat you should use, I had 4 so I kept it to current medium setting.
Put 1/2 of your parsley in at this stage, save the rest for garnishing.
At this point, it’s probably a good idea to put your toast on for the optimum breakfast, so throw that on.
The secret to good scrambled eggs is to always keep them moving in the pan and lower the heat towards the end of cooking them, it’s also worth turning the heat off when they still look undercooked as the residual heat within the pan will continue to cook them.
Use your avocado mush as butter… NATURE’S BUTTER
Then top with scrambled eggs
Finally – garnish with more black pepper, parsley and hot sauce. Then wonder why you don’t just throw this together every time you’re hungover.