Some days you just need a heartier breakfast, so the next time you have one of these days, why not whip up this foodie version of scrambled eggs and bacon? The advent of chilli will give a vitamin boost and pack a flavour punch, the eggs bring the protein, and the avocado will keep your body supplied with essential fatty acids. It’s a great post run (or post-hangover) choice for a weekend morning.
Ingredients (serves 2)
184g streaky bacon
4 large free-range eggs
100g Rachel’s Greek Style Low Fat Yogurt
Salt
Pepper
1 red chilli, chopped (de-seed if you want the dish to be less spicy)
10g salted butter
1 large ripe avocado, peeled and sliced
Dark sourdough loaf, sliced
Method
Begin by cooking the bacon to your liking under the grill or in the oven.
Crack the eggs into a measuring jug and add the yoghurt.
Add a pinch of salt and pepper, then use a fork to beat them together. Add the chopped chilli.
Put a medium-sized saucepan over a low heat and add the butter.
Leave it to melt slowly, then when it starts to bubble, carefully pour in the eggs.
Stir slowly with a wooden spoon or spatula, so you can get right to the edges of the pan.
Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat, as the heat of the pan will continue to cook the eggs to perfection.
Layer the scrambled egg with avocado slices and cooked bacon on toasted slices of sourdough bread, serving immediately.
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