4
Easy
10 minutes
20 minutes
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.
