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Scrambled eggs on avocado toast with salsa
Ingredients
Utensils
bowl, citrus press, cutting board, knife, whisk, frying pan, cooking spoon, toaster
Nutrition per serving
Step 1/5
- 150 g cherry tomatoes
- 1 onion
- 1 clove garlic
- 3 tbsp olive oil
- ½ lime
- 10 g parsley
- salt
- pepper
- bowl
- citrus press
- cutting board
- knife
Halve cherry tomatoes, then quarter each half. Peel onion and garlic and chop finely. Transfer to a small bowl. Add oil and lime juice and stir to combine. Chop parsley and add to the bowl. Season with salt and pepper. Set salsa aside.
Step 2/5
- 4 eggs
- 30 g Gouda cheese
- 2 tbsp heavy cream
- salt
- pepper
- bowl
- whisk
Crack eggs into a large bowl and beat until well combined. Add Gouda and heavy cream, and stir thoroughly. Season with salt and pepper.
Step 3/5
- 30 g butter
- frying pan
- cooking spoon
Melt butter in a pan over medium heat. Add egg mixture to the pan and cook slowly for approx. 10 min. Scramble eggs with a cooking spoon until cooked through but still slightly moist.
Step 4/5
- 2 English muffins
- 1 avocado
- toaster
In the meantime, halve and toast the English muffins. Peel avocado, remove the pit, and mash with a fork. Season with salt and pepper.
Step 5/5
- 4 slices Alpine cheese
Top each halved English muffin with a slice of Alpine cheese, some avocado, scrambled eggs and salsa. Enjoy!
Enjoy your meal!