Create a special family breakfast with these oven-baked buttery scrambled eggs and smashed avocado.
- Preheat oven to 190C/170C fan-forced.
- Place avocado and lime juice in a bowl. Stir with a fork, mashing avocado lightly. Add fetta and dill. Season with salt and pepper. Stir until just combined. Cover. Refrigerate until ready to serve.
- Place tomatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Place on bottom shelf of oven.
- Whisk eggs and milk together in a large bowl. Season with salt and pepper. Place 1/2 the butter in a large roasting pan (about 10-cup-capacity). Heat pan on top shelf of oven for 2 minutes or until butter is melted. Remove from oven. Pour egg mixture into pan. Bake for 5 minutes. Stir mixture, scraping down sides. Continue to cook eggs and tomatoes, stirring eggs gently every 3 to 5 minutes, or until egg is cooked to your liking and tomatoes are just starting to collapse (this will take about 20 minutes in total). Stir remaining butter into egg mixture.
- Meanwhile, cook bacon, in batches, in a large frying pan over medium-high heat until browned. Transfer to a plate lined with paper towel.
- Sprinkle scrambled eggs with extra dill. Serve with smashed avocado, tomatoes, bacon and sourdough toast.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set