Fluffy scrambled eggs with fetta and chilli avocado smash

Jazz up a breakfast staple with crumbled fetta, creamy avocado and zingy chilli.

Recipe «Fluffy scrambled eggs with fetta and chilli avocado smash» presented in category Recipes / Eggs, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup olive oil, 2 red birdseye chillies, finely sliced, 2 avocados, peeled and diced, 2 large handfuls baby rocket leaves, 200g fetta, crumbled , Juice of one lemon, 4 Turkish bread rolls, split and toasted, 8 extra large eggs , 2/3 cup Bulla Thickened Cream, 20g butter, chopped.

Ingredients:

• 1 cup olive oil 
• 2 red birdseye chillies, finely sliced 
• 2 avocados, peeled and diced 
• 2 large handfuls baby rocket leaves 
• 200g fetta, crumbled 
• Juice of one lemon 
• 4 Turkish bread rolls, split and toasted 
• 8 extra large eggs 
• 2/3 cup Bulla Thickened Cream 
• 20g butter, chopped 

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon scrambled eggs onto toast and top with avocado mixture, drizzle generously with chilli oil.