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Fluffy scrambled eggs with fetta and chilli avocado smash
Fluffy scrambled eggs with fetta and chilli avocado smash
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate your breakfast with feta, avocado, and chili for a flavorful twist.
Ingredients:
  • 227.50 gm olive oil
  • 2 red birdseye chillies, finely sliced
  • 2 avocados, peeled and diced
  • 2 large handfuls baby rocket leaves
  • 200g fetta, crumbled
  • Juice of one lemon
  • 4 Turkish bread rolls, split and toasted
  • 8 extra large eggs
  • 166.65 gm Thickened Cream
  • 20g butter, chopped
Instructions:
  • In a small jar, mix the oil and chili, letting the flavors infuse as the chili releases its oils into the olive oil. Save any extra infused oil for future dishes.
  • Combine ripe avocado, fresh rocket, tangy feta cheese, and a squeeze of zesty lemon juice in a bowl. Mix well to coat the avocado in the refreshing juice, and season with a sprinkle of freshly cracked pepper. Toast Turkish bread to perfection. Whisk eggs and cream together until thoroughly blended, and season with your favorite spices.
  • In a large frying pan over medium heat, melt butter until bubbling. Add the egg mixture and let it cook for about 2 minutes. Gently drag the cooked edges towards the center to allow uncooked egg to move to the hot pan. Remove from heat and let the residual heat finish cooking the eggs.
  • Place the creamy scrambled eggs on the crispy toast, add a spoonful of flavorful avocado mixture, and generously drizzle with spicy chili oil.

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