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Firstly, place avocado in a bowl, add a small drizzle of Extra Virgin Olive Oil, then mash using a fork. I like to leave my avocado quite chunky, but the consistency is completely down to personal preference. Once mashed, season to taste and add a few torn basil leaves, then mix again and set aside.
Get your sourdough on to toast. Once toasted, butter your sourdough and then rub garlic cloves onto sourdough. This will give a light garlic infusion to your sourdough.
For the scrambled eggs, melt butter in a pan on low heat. Once melted, add red chilli and sauté for 2 mins. Whisk together eggs in a small bowl and season to taste, then add eggs to pan. Stir eggs gently from one side of the pan to the other, keeping heat very low. Using this method, the eggs will cook slowly and stay soft, the best way to scramble eggs!
Add smashed avocado to sourdough, then top with chilli scrambled egg, a few torn basil leaves and crispy chilli oil.
Nutritional Info
Per serving:
Cals -443
Carbs -26g
Protein -16g
Fat -31g
Ingredients
Serves 2
For The Chilli Scrambled Eggs:
- 4 eggs (2 per serving).
- 1 small red chilli -deseeded, finely chopped (use 1/2 a chilli for less spice).
- 10g of unsalted butter.
- Salt and pepper, to taste.
- 1 slice of sourdough per serving.
- Butter, for spreading on sourdough.
- 1 clove of garlic, for infusing onto sourdough.
- 1 avocado.
- 1/2 tsp of ExtraVirgin Olive Oil.
- Fresh basil.
- Tsp of crispy chilli oil (optional).
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