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Creamy leeks

30 minutes

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 ripe plum tomatoes, halved
Olive oil, to drizzle
8 basil leaves
Sea salt and freshly ground black pepper
8 free-range eggs, beaten
2/5 cup milk
Salt and white pepper, to season
2 t butter
1 baguette, warmed and sliced into 4
2 ripe avocados, mashed

Method

Preheat the oven to 180ºC.

Place the tomatoes on a baking tray. Drizzle with olive oil and place a basil leaf on each. Season. Roast for 20 minutes or until soft and juicy. Beat together the eggs and milk. Season again.

Melt the butter in a frying pan over a low heat. Slowly cook the eggs, folding them occasionally with an egg lifter. Stuff the sliced baguette with avocado and serve with the scrambled eggs and tomatoes.

Per serving: 2665kJ, 24g protein, 40g fat, 45g carbs

TASTE’s take:

Enjoy the delicious creaminess of cold avocado with hot egg and tomatoes for an energy-boosting breakfast.

See more recipes featuring avocados here.

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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

Ingredients

Method