Avocado Toast With Scrambled Eggs
This cooked breakfast is ideal for a Saturday or Sunday morning when you’ve got more time on your hands. It’s brimming with healthy fats, fibre as well as plant stanols. It contains fruit and vegetables for a boost of vitamins and minerals too.
Serves 1
Preparation time
20 min Ingredients
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1-2slices of wholemeal bread
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2eggs
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30gButtery Taste Spread
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Spray olive oil
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Handful spinach
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1chopped salad tomato
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2chopped mushrooms
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1/2medium avocado
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A pinch of pepper
Method
- Pop your bread in the toaster and crack your eggs into a pan
- Whisk your eggs over a medium heat, adding 5g of Benecol Buttery Spread to the pan as the eggs start the thicken
- Just before your eggs are completely firm, remove them from the heat (as the residual heat will carry on cooking them!)
- Whilst your eggs are cooking, heat some olive oil in a pan and once hot throw in your tomatoes and mushrooms; season with a good grind of pepper. Add your spinach towards the end of cooking to wilt.
- When your toast is done spread 25g of Benecol® Buttery Spread and scoop out your avocado flesh before ‘smashing’ it onto the toast using a fork.
- To serve, pop your avo toast on a plate, with your buttery scrambled eggs on top and serve the vegetables on the side. Season with extra pepper.
Products used in this recipe
