Colombian eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 20g unsalted butter
- 2 spring onionsfinely sliced at an angle
- 4 eggsbeaten
- 1 plum tomatoseeded and cut into 1cm dice
- sea salt or black pepper
- 2 slices sourdough bread
- 1 ripe avocadocut into 5mm-thick slices
Method
step 1
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.
step 2
Add the eggs and scramble lightly. Finish with the diced tomatoes and season with salt and freshly ground pepper.
step 3
Toast the sourdough and lay the avocado on top. Spoon over the eggs, season again and serve.
Recipe taken from Duck & Waffle: Recipes and Stories by Daniel Doherty, published by Mitchell Beazley (£25, octopus books.co.uk)
