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Oven-baked buttery scrambled eggs with smashed avocado
Oven-baked buttery scrambled eggs with smashed avocado
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a decadent family breakfast of fluffy oven-baked scrambled eggs paired with rich smashed avocado.
Ingredients:
  • 2 avocados, halved
  • 42.00 gm lime juice
  • 125.00 ml marinated fetta, roughly mashed
  • 40.00 ml roughly chopped dill sprigs
  • 2 x 250g packets cocktail truss tomatoes
  • 16 eggs
  • 169.95 gm milk
  • 50g butter, chopped
  • 8 middle bacon rashers, trimmed, halved
  • Fresh dill sprigs, extra, to serve
  • 16 slices sourdough bread, toasted
Instructions:
  • Preheat your oven to 190C (170C fan-forced).
  • In a bowl, combine avocado and lime juice, mashing lightly with a fork. Add fetta and dill, then season with salt and pepper. Stir gently to combine, cover, and refrigerate until serving.
  • On a baking tray, lay out the tomatoes. Drizzle over some oil and sprinkle with salt and pepper. Slide the tray onto the bottom shelf of the oven.
  • Combine eggs, milk, salt, and pepper in a large bowl. Melt half of the butter in a 10-cup roasting pan on the top shelf of the oven for 2 minutes. Pour in the egg mixture and bake for 5 minutes. Stir gently every few minutes, cooking for about 20 minutes until eggs are done and tomatoes are just starting to soften. Finish by stirring in the rest of the butter before serving.
  • In a large frying pan over medium-high heat, crisp up the bacon in batches until golden brown. Remove and place on a paper towel-lined plate.
  • Garnish scrambled eggs generously with fresh dill. Enjoy with mashed avocado, juicy tomatoes, crispy bacon, and toasted sourdough.

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