Scrambled eggs with avocado and whole grain bread

Ingredients

• eggs: 2 pcs, about 50 g each
• avocado: 1/2 pc, about 50 g
• whole grain bread: 1 slice, about 42 g
• herbs: 1 handful, about 20 g

Instructions

1. Beat the eggs with a fork until they are one colour, with no ribbons of white left: those show up in the finished scramble.
2. Heat the pan on low, not medium. Scrambled eggs are the one egg dish made slowly: over a high heat the white sets before it can turn creamy.
3. Pour the eggs in and leave them until a set layer appears at the edges. Then push that layer to the centre with a spatula, tilting the pan so the liquid takes its place.
4. Take them off while they still look slightly wet and glossy: in a hot pan they finish in 20–30 seconds, and overcooked eggs turn rubbery and weep water.
5. Toast the bread, crush the avocado onto it with a fork, and pile the eggs and herbs on top. Salt at the very end: salt in raw egg makes it watery.

Nutrition

Contains: Eggs, Gluten

Swaps

• Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
• If you have an egg allergy, use tofu or cottage cheese, not egg powder.
• Avocado can be swapped for olive oil 10 g or nuts 15 g.
• If you need less fat, swap it for cucumber/greens and leave out the oil.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

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