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Protein Packed Mexican Scrambled Eggs

Serves: 1 | Prep time: 0 minutes | Cooking time: 5 minutes | Cooking Skills: Simple

"Classic eggs and avocado combination and with each ingredient being packed with essential proteins, together they make a pretty awesome breakfast. Add a little chilli and coriander for a little Mexican feast!"  Tash x


  • 2 free range organic eggs
  • Sprinkling of black Pepper
  • Pinch of Himalayan pink salt
  • Small handful of roughly chopped coriander
  • ½ avocado
  • Juice of 1/2 a lemon
  • Finely chopped fresh chilli to taste


  1. Crack the eggs into a measuring jug. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.
  2. Put a medium saucepan over a low heat and pour the eggs in immediately. Stir slowly with a wooden spoon, or a spatula if you've got one, so you can get right to the edges of the pan.
  3. Keep gently stirring until the eggs look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection. Stir through the coriander just before you serve.
  4. Squeeze the lemon over the avocado and serve for a perfect breakfast – have with gluten free toast as well and with that chilli sprinkled over the top for a little added Mexican spice.

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Keep it coming, wrerits, this is good stuff.

Jul 18, 2016

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