Sunday 6 May 2012

Scrambled Eggs with Avocado, Coriander and Chilli with Grilled Bread

From For the Love of Food, Denis Cotter, Collins, 2011.

Scrambled eggs are so good that I can’t see why they seem to be reserved for breakfast. When you are only half awake this is no time to properly enjoy them. I like to have them as part of an evening meal so I can fully appreciate them.

This recipe for scrambled eggs calls for them to have some finely chopped coriander and green chilli beaten into them with a small amount of milk and a little melted butter.

While the eggs are cooking slowly, brush some bread with olive oil and place it on a griddle to brown. Also cut up an avocado into slices and roll them gently in some olive oil and a little lemon juice. Season them.

And it’s ready. I served them with Lucy’s breakfast sausages and a big helping of spicy tomato chutney. A perfect breakfast for an evening meal.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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