Delicious: salad with avocado and scrambled eggs
Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: salad with avocado and scrambled eggs.
This simple yet oh so delicious breakfast with scrambled eggs is all you need.
Ingredients:
For the sweet spicy topping:
- 1 tbsp Tabasco sauce
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 3 tbsp pine nuts
- 3 tbsp sesame seeds (or chia seeds as an alternative)
- 1 tbsp honey
- ¼ teaspoon paprika powder
- pinch of sea salt
For the scrambled eggs:
- 4 handfuls of fresh watercress
- 20 cherry tomatoes
- 4 spring onions
- A handful of fresh coriander
- 2 ripe avocados
- 1 lemon
- 4 tablespoons olive oil
- 8 free-range eggs, beaten
- 40 g butter
Here's how to make the avocado and scrambled egg salad
1. Start with the sweet spicy topping: Place a large frying pan over medium heat and add the pumpkin seeds, sunflower seeds, and pine nuts. Toast for 5 minutes, stirring gently occasionally until the seeds turn brown.
2. Add the sesame seeds (or chia seeds) and continue to toast for another 2 minutes. Stir constantly.
3. Add the honey and Tabasco sauce. Stir for another 2 minutes.
4. Add the sea salt and paprika powder. Stir until you can see the bottom of the frying pan and the moisture from the honey and Tabasco sauce has evaporated.
5. Place the seeds on baking paper to cool evenly.
6. Halve, pit, and slice the avocado into small strips, quarter the cherry tomatoes, finely chop the spring onions, and chop the coriander. Place these in a bowl and mix with the olive oil, some salt and pepper, and the juice of half a lemon.
7. Divide the watercress, avocado pieces, and tomato salad among 4 deep plates.
8. Beat the eggs in a separate mixing bowl, seasoning with salt and pepper or green Tabasco.
9. Place a non-stick frying pan or baking pan over medium heat with the butter. Once the butter starts to melt, add the beaten eggs. Stir gently.
10. Once the eggs are cooked to your liking, divide among the 4 portions.
11. Serve with a drizzle of olive oil and lemon, then sprinkle the sweet spicy seeds on top.
