Petit-déjeuner
Chilli Oil Scrambled Eggs on Avocado Toast
12 minPour 1Nutri-Score C€€
C
12 min
12 minChilli Oil Scrambled Eggs on Avocado Toast
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Verna eats food & travels
@vernahungrybanana
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ce qu’il vous faut
Ingrédients
eggs (beaten)Produits laitiers2 morceaux
chilli oil (for frying)Épicerie20 ml
avocado (mashed)Fruits et légumes1 morceau
bread (sliced, toasted)Boulangerie2 morceaux
salt (to taste)Épices1 g
par portion
Nutrition
653kcal
- Glucides
- 42 g
- Protéines
- 20 g
- Lipides
- 45 g
ce que vous utiliserez
Ustensiles
Poêle
Spatule
toaster
pas à pas
Préparation
- Étape 1
Heat the chilli oil
- Heat the chilli oil in a frying pan until really hot.
- Étape 2
Cook the eggs
- Pour the beaten eggs into the hot pan and turn off the heat.
- Let the residual heat cook the eggs, stirring gently, to avoid overcooking.
- Keep the heat on a little longer if you prefer them fully cooked.
- Étape 3
Mash the avocado
- While the eggs rest in the pan, mash the avocado and season with salt.
- Étape 4
Assemble the toast
- Spread the mashed avocado over the toasted bread.
- Top with the chilli oil scrambled eggs and serve.
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