Jazz up a breakfast staple with crumbled fetta, creamy avocado and zingy chilli.
- 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.
- 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.
- 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.
- Spoon scrambled eggs onto toast and top with avocado mixture, drizzle generously with chilli oil.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set