Colombian Eggs
By London Restaurant Festival
Published on 22 January 2019
This delicious, spicy take on the standard breakfast dish is simple to make for the perfect weekend brunch. Provided by London restaurant, Duck and Waffle. www.duckandwaffle.comTime and servings
25 minsTotal time
2Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 2 tomatoes, skinned, deseeded and diced
- 0.5 avocado, sliced
- 2 spring onions, sliced
- 4 slices of sourdough bread
- 4 free range eggs, whisked
Method
Step 1
Lightly butter the sourdough toast and place the avocado on top.Step 2
Sweat the sliced spring onions in a little butter for a few minutes, then add the eggs and scramble together.Step 3
Season, stir in the chopped tomatoes and spoon over the toast, serve.