Avocado & Scrambled Eggs on Toast
with cress and tomato (2 servings)
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Egg
•Rye
•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 unit
Egg
(Contains Egg)
2 unit
Avocado
20 g
Cress
2 unit
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
1 unit
Tomato
Not included in your delivery
1
[Plant-based] milk
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2766 kJ
Calories661 kcal
Fat42.8 g
Saturated Fat10.3 g
Carbohydrate42 g
Sugar4.3 g
Dietary Fiber4.9 g
Protein24.1 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 toast onto 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.