Looking for a quick and easy recipe for weekend breakfasts and brunches? These Colombian eggs put a twist on the traditional scrambled eggs...
Preparation time: 10 minutes
Cooking time: 5 minutes
20g unsalted butter
2 spring onions, finely sliced on the angle
4 eggs, beaten
1 plum tomato, quartered, deseeded and cut into 1cm dice
Sea salt and freshly ground black pepper
2 slices of sourdough bread
1 ripe avocado, cut into 5mm thick slices
Melt the butter in a frying pan. When it’s foaming, add the spring onions and cook until soft, taking care not to let them burn.
Add the eggs and scramble lightly. Finish with the diced tomatoes and season with salt and pepper.
Toast the sourdough and lay the avocado on top. Spoon the eggs over, season again and serve.
Colombian Eggs can be found on the Brunch menu at Duck & Waffle Local in Picadilly on weekends and Bank Holidays, duckandwafflelocal.com.