Chef's Scramble Crostini with Marinated Avocados

Two recipes in one post = #winning!!

Also, if you haven't guessed it by now, I seriously love eggs. Recipes #17 & #18 started our Saturday off in a great way.

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These dishes are incredibly easy to throw together. The eggs literally cook for about 10 seconds in a hot pan, and come out creamy and delicious. The key is to not let them cook too long.

Make sure you have a hearty bread to top the eggs with - we used a country loaf from Bridgehead. Feel free to make the avo's your own, and top with whatever your heart desires!

Now, maybe we should mix it up with our next recipe choice, and do something OTHER than breakfast...!

*Original recipe from Sarah Copeland's The Newlywed Cookbook

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Ingredients

Avocados

- 2 firm, ripe avocados

- 1 tbsp extra virgin olive oil

- 1 tbsp freshly squeezed lemon juice

- a drizzle of your favourite hot sauce (we used sriracha)

- 1 small green chile, cut into thin rounds and seeded (we used a jalapeno)

- 1 scallion, white and green parts, thinly sliced

- Handful of cilantro leaves (we omitted this)

- Sea salt

-Freshly ground black pepper

Eggs

- 4 thick slices of thick, nutty, whole grain bread

- 4 farm fresh or organic eggs

- 2 tbsp extra virgin olive oil, plus more for drizzling

- 2 tbsp unsalted butter

- Sea salt

- Freshly ground black pepper

- Toppings of your choice (we used chives, but you can also use tomatoes, avocado, radishes, or pea shoots)

Directions

Avocados

- Halve the avocados around the pit and twist to separate the halves

- Lay the avocado halves on a board and with a sharp knife, give the pit a gentle whack until the knife sticks into the pit

- Twist slightly to loosen the pit and discard

-Scoop out the flesh into gently curved pieces with a big flat spoon

- Arrange the pieces on a platter or shallow bowl and drizzle over the olive oil, lemon juice, hot sauce, chile, scallions, cilantro, salt and pepper

- Serve at room temperature

Eggs

- Toast the bread lightly

- Arrange open face on two serving plates

- Crack the eggs into a medium bowl and whisk together to combine yolks and whites completely

- Heat the olive oil and 1 tbsp of butter in a small non-stick frying pan over medium heat

- Add the beaten eggs all at once, and season with salt and pepper

- Immediately lower the heat to medium-low and stir constantly with a wooden spoon or a whisk until the eggs are creamy and just beginning to set into hundreds of little curds. This literally only takes about 10-20 seconds. If the eggs look dry and pull away from the pan, you've gone too far

- Quickly whisk in the remaining butter, immediately pull the pan from the heat, and spoon the eggs directly onto the toasted bread before they set

- Garnish with your favourite herbs or greens

- Drizzle with your finest olive oil and finish with freshly ground black pepper

#eggs #breakfast #avocado