Scrambled eggs alone don’t seem so luxurious – but when served with an avocado salsa, spiked with the flavours of basil, tomato and spring onion, they are super decadent. So simple to make, and as the song says, so easy like Sunday morning …
I like to cook the eggs in just a little coconut oil and serve a little low-sugar ketchup or chilli sauce alongside, but you choose. They are perfect for Sunday morning breakfast, brunch or a light meal any time.
SCRAMBLED EGGS WITH AVOCADO SALSA
1 ripe avocado, peeled, stoned and sliced
1 large tomato, seeded and chopped
2 spring onions/scallions, chopped
handful of fresh basil leaves, torn
4 large eggs
2 tbsp milk
salt and freshly ground black pepper
½ tsp coconut oil or other oil choice
- Mix the avocado with the tomato, spring onions/scallions and basil in a bowl and toss to mix.
- In a separate bowl, beat the eggs with the milk and salt and pepper to taste.
- Heat the oil in a pan, add the eggs and scramble until creamy and lightly set.
- Spoon the eggs onto plates and spoon the avocado salsa alongside and over to serve.
WLS PORTION: ½-¾
V suitable for Vegetarians
CALORIES PER PORTION: 364
Image courtesy of http://www.proteinworld.com/recipes