Scrambled eggs on avocado toast with salsa

Step 1/ 5

• 75 g cherry tomatoes
• ½ onion
• ½ clove garlic
• 1½ tbsp olive oil
• ¼ lime
• 5 g parsley
• salt
• pepper

• bowl
• citrus press
• cutting board
• knife

Halve cherry tomatoes, then quarter each half. Peel onion and garlic and chop finely. Transfer to a small bowl. Add oil and lime juice and stir to combine. Chop parsley and add to the bowl. Season with salt and pepper. Set salsa aside.

Step 2/ 5

• 2 eggs
• 15 g Gouda cheese
• 1 tbsp heavy cream
• salt
• pepper

• bowl
• whisk

Crack eggs into a large bowl and beat until well combined. Add Gouda and heavy cream, and stir thoroughly. Season with salt and pepper.

Step 3/ 5

• 15 g butter

• frying pan
• cooking spoon

Melt butter in a pan over medium heat. Add egg mixture to the pan and cook slowly for approx. 10 min. Scramble eggs with a cooking spoon until cooked through but still slightly moist.

Step 4/ 5

• 1 English muffins
• ½ avocado

• toaster

In the meantime, halve and toast the English muffins. Peel avocado, remove the pit, and mash with a fork. Season with salt and pepper.

Step 5/ 5

• 2 slices Alpine cheese

Top each halved English muffin with a slice of Alpine cheese, some avocado, scrambled eggs and salsa. Enjoy!

Enjoy your meal!