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Fluffy Scrambled Eggs With Fetta & Chilli Avocado Smash

Fluffy Scrambled Eggs With Fetta & Chilli Avocado Smash

Fluffy Scrambled Eggs With Fetta & Chilli Avocado Smash
Fluffy Scrambled Eggs With Fetta & Chilli Avocado Smash

Serves 4

 

1 cup (250 ml) olive oil

2 birds eye chillies, finely sliced

2 avocados, peeled and diced

2 large handfuls of baby rocket leaves

200g fetta, crumbled

Juice of a lemon

4 Turkish rolls, split and toasted

8 extra large eggs

2/3 cup (160ml) Bulla Thickened Cream

20g butter, chopped

Step 1. Combine oil and chilli in a small jar, allow the oils from the sliced chillies to release into the olive oil. Any remaining oil can be kept for other meals.

 

Step 2. In a medium bowl place, avocado, rocket, fetta and lemon juice. Toss to combine and coat avocado in juice, season with freshly cracked pepper. Toast Turkish bread ready to serve. Whisk eggs and cream until well combined, season to taste.

 

Step 3. Heat butter in a large frying pan over medium heat, once melted and bubbling add egg mixture. Allow the egg to cook and then drag mixture into the middle of pan, allowing more egg mixture to move on to hot pan. Cook the eggs for about 2 minutes. Remove pan from the heat, allowing residual heat to finish cooking eggs.

 

Step 4. Spoon scrambled eggs onto toast and top with avocado mixture, drizzle generously with chili oil.

another great recipe to try

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