LJ fairburn Poultry


Scrambled Eggs with Mashed Avocado



  • 5 eggs
  • A knob of butter
  • 1 tbsp whole milk or cream
  • Sea salt and black pepper
  • 1 ripe avocado
  • 1 large vine tomato
  • 1 lime, juiced
  • 2 slices of sourdough bread
  • A small handful of chopped coriander


Beat the eggs together with the milk or cream and season with salt. Heat a heavy based non-stick frying pan over a low heat and melt the butter.

Swirl around the pan to evenly coat. Add the eggs and cook very slowly, gently stirring with a wooden spatula until the eggs are soft and still wobbly. Remove from the heat, add another small knob of butter into the mixture and stir in. This will make the eggs creamy and rich in flavour. 

Toast the bread and top both slices with the mashed avocado and then with the creamy scrambled eggs. Spoon on the tomato salsa and season with freshly ground black pepper.