MEXICAN SCRAMBLED EGGS

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PREP TIME 20 minutes
COOK TIME 10-12 minutes
SERVES 4

INGREDIENTS

8 eggs

1 garlic clove

1 cup crème fraîche

2 tablespoons olive oil

1 cup deseeded and diced tomatoes

½ red onion, finely diced

1 ripe avocado, deseeded cut into 1 cm cubes

½ cup coriander/cilantro leaves, chopped

salt and pepper

sourdough bread, to serve

1 1/2 tbsp Tamar valley truffled mushroom paste (optional)

METHOD

Step 1 

Chop the avocado, red onion, and tomatoes, and place them in a bowl with a drizzle of good-quality olive oil to make a salsa.

Step 2

In a large bowl, whisk together the eggs, crème fraîche, and truffled mushroom paste. Heat a pan over low-medium heat, add a little olive oil, and slowly cook the eggs, stirring continuously. While the eggs are cooking, toast the sourdough. Cook the eggs until they are just set.

Step 3

Once everything is ready, rub the toasted sourdough with a garlic clove. To serve, spoon the scrambled eggs over the sourdough and top with the prepared salsa. Garnish with a few sprigs of coriander.