AVO SCRAMBLE SUNDAE
Remember that eggs keep on cooking for a little while once they’re removed from the pan, so slightly under rather than over-scramble them, for the perfect set. Recipe can be easily multiplied.
1 large avocado
1 teaspoon lemon juice 1 teaspoon chopped chives
1 teaspoon chopped cilantro leaves, plus more for serving
2 medium tomatoes, roughly chopped
1 teaspoon nely chopped red onion
Pinch of red pepper akes, or to taste
Sea salt and freshly ground black pepper
2 eggs, plus 2 egg whites 2 tablespoons low-fat milk
½ teaspoon melted butter, cooled
Olive oil spray
2 teaspoons pepitas (pumpkin seeds)
Halve the avocado and remove the pit. Remove the avocado flesh (a teaspoon is the easiest way to do this). Sprinkle some of the lemon juice over the avocado to stop browning and season with a little salt and pepper.
Chop one half of the avocado into chunky pieces. Mash the other half in a bowl to a smoother consistency.
In a small bowl, mix the chives and coriander with the tomatoes, red onion, red pepper flakes, a little salt and pepper and a few more drops of lemon juice.
Put the eggs and egg whites into a bowl. Add the milk and butter plus a little salt and pepper and beat until well combined.
Heat a medium frying pan and mist it lightly with olive oil spray. Add the egg mixture and stir continuously for 2 to 4 minutes until you reach your desired scrambled egg consistency.
Spoon one-quarter of the tomato mixture into 2 tall glass tumblers. Top with one-quarter of the scrambled egg. Add most of the chunky avocado, then divide the remaining tomato mixture between the glasses. Top with the remaining scrambled egg, then the smooth avocado, spreading it out for a neat finish.
To serve, sprinkle the pumpkin seeds on top of the sundaes, and then add the remaining avocado and chopped cilantro.
Serves 2.
— “Champneys: The Cookbook” (Aster, 2024)