Avocado on Sourdough Toast with Chilli Scrambled Egg & Bacon

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Autumn 2015 Scrambled eggs TWServes: 2

Preparation & Cooking Time: 20 minutes

What You’ll Need:

  • 184g streaky bacon
  • 4 large free range eggs
  • 100g Rachel’s Greek Style Low Fat Yogurt
  • Salt & pepper
  • 1 red chilli, chopped (de-seed if you wish the dish to be less hot)
  • 10g salted butter
  • 1 large ripe avocado, peeled and sliced
  • Dark Sourdough loaf, sliced

What To Do:

  • Begin by cooking the bacon under the grill or in the oven. Cook to your liking.
  • Crack the eggs into a measuring jug and add the yogurt.
  • Add a pinch of salt and pepper, then use a fork to beat them together. Add the chopped chilli.
  • Put a medium sized saucepan over a low heat and add the butter.
  • Leave it to melt slowly, then when it starts to bubble, carefully pour in the eggs.
  • 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 still look silky, slightly running and slightly underdone, and then remove from the heat- the heat of the pan will continue to cook the eggs to perfection.
  • Layer the scrambled egg with avocado slices and cooked bacon on toasted slices of sourdough bread, serving immediately.

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