Avocado & Scrambled Eggs on Ciabatta Toast
with tomato and cress (2 servings)
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Tags:
Recipe
Allergens:
Egg
•Barley
•Oats
•Rye
•Sesame
•Soy
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Egg
(Contains Egg)
1 piece
Avocado
20 g
Cress
2 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
1 piece
Tomato
Not included in your delivery
2 teaspoon
Olive oil
1
[Plant-based] milk
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2365 kJ
Calories565 kcal
Fat35.4 g
Saturated Fat9.5 g
Carbohydrate31.6 g
Sugar3.9 g
Dietary Fiber7.9 g
Protein25.9 g
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the avocado in half, then remove the pit and the skin. Thinly slice the avocado.
- Slice the tomato.
2
- Cut the ciabatta in half lengthways and drizzle the olive oil over each half.
- Transfer to a parchment-lined baking sheet and bake for 5 - 7 minutes in the oven.
3
- Beat the eggs in a bowl with the milk and season with salt and pepper.
- Melt the butter in a frying pan on medium heat and scramble the eggs for 5 - 6 minutes.
4
- Place the ciabatta toast on plates and spread over the avocado.
- Top with the tomato and scrambled eggs.
- Garnish with the cress.
- Season with extra salt or pepper as preferred.