Ingredients

Method

• 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

Ingredients

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.