| | Scrambled eggs with bacon and avocado
Scrambled eggs with bacon and avocado
Scrambled eggs with bacon and avocado 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat a large non-stick frying pan on high. Cook bacon for 3-4 mins each side, until browned and crisp. Transfer to a plate and cover to keep warm.
  2. Meanwhile, in a bowl, whisk together eggs and cream. Season to taste. Add egg mixture to pan. Gently stir eggs over low heat for 2-3 mins until almost set.
  3. Spread avocado over toast and top with tomato, bacon and egg. Serve topped with spinach and extra pepper if desired.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 4 rashers shortcut bacon, trimmed
  • 8 eggs
  • 1/3 cup cream
  • 4 slices wholemeal bread, toasted
  • 1 large avocado, stone removed, mashed
  • 2 tomatoes, sliced
  • Baby spinach leaves, to serve
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