Mexican eggs

Protein Packed Mexican Scrambled Eggs

RECIPE BY NATASAHA CORRETT

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!

Serves1
Cooks InPrep time: 0 minutes | Cooking time: 5 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

  • 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

Method

  • Crack the eggs into a measuring jug. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.
  • 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.
  • 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.
  • 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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