Recipes

Scrambled Eggs, Avocado & Sriracha on Sourdough Toast

28th April 2015

Today I’m sharing a simple breakfast / lunch recipe, one that I make at least once a week. Usually on days I work from home I spend the morning working at my laptop and then go to my local yoga studio around noon for a class of hot power yoga. When I come back home around 2 o’clock I am starving and I crave a lunch that is quick to prepare but also healthy and filling. Smashed Avocado, Scrambled Eggs & Sriracha on Sourdough Toast is the ideal lunch for me!

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Served with a cup of Aeropress coffee, of course.

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Smashed Avocado and Scrambled Eggs on toast is a classic dish and one that never fails to satisfy me. I love the addition of sriracha, a type of hot sauce made from a paste of chilli peppers, vinegar, garlic, sugar and salt.

Especially when making a simple dish, it is important to use high quality ingredients as there aren’t many spices here to cover up the real flavours. You want the eggs and avocado to really stand up.

Last week I used Bonativo for the first time to order fresh, unique products from regional producers such as: Organic Hass Avocado from Chegworth Valley, Walnut & Raisin Bloomer from Flour Power City Bakery (both of which I used for this recipe),Β Cappellacci from Pastificio Mansi, Real Lemonade from Dalston Cola or Farmhouse Butter from Netherend Farm Dairy.

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I was offered the chance to try this online service and I was impressed by the wide range of products available. Not just fruits and vegetables from UK farms, but also foreign products like buffalo mozzarella and fresh handmade pasta from Italian producers.

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The Bonativo website is pretty, user-friendly, easy to navigate and the prices are very reasonable (plus: free delivery). The delivery was easy: I selected an afternoon / evening slot (14:00 – 22:00) and I was alerted by text from the courier 15 minutes before the delivery arrived.

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Ingredients

  • 2 large eggs
  • 1 tsp coconut oil
  • 1/2 ripe avocado
  • 1 slice sourdough bread
  • handful of pumpkin and sunflower seeds
  • 1-2 tbsp sriracha sauce
  • salt and pepper

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Preparation

Slice the ripe avocado and smash it gently with a fork. Season with salt and pepper.

Lightly whisk the eggs and a pinch of salt together. Heat a small non-stick frying pan for a minute or so, then add the coconut oil and let it melt.

Toast the sourdough bread slice.

Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking.

Place the bread on a plate (slather with butter if you like), add the smashed avocado on one side and pour the warm scrambled eggs on the other side. Sprinkled with pumpkin and sunflower seeds and sriracha sauce.

Extras: you can complete the dish with a few slices of smoked salmon or Parma ham, or a handful of rocket leaves.

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Disclaimer: I received a voucher to order products from Bonativo and review their service. All opinions are my own.

 

 

 

 

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