Recipe: avocado salad and scrambled eggs with a kick

After all those six-course Christmas dinners, elaborate brunches and parties, it’s time to take a breather. This simple but oh-so-delicious breakfast with scrambled eggs is everything you need the day after Christmas!

How to make the avocado and scrambled egg salad

• Start with the sweet-and-spicy topping: Place a large frying pan over medium heat and add the pumpkin seeds, sunflower seeds and pine nuts. Toast for 5 minutes, stirring gently from time to time until the seeds turn brown.
• Add the sesame seeds (or chia seeds) and continue toasting for another 2 minutes. Stir constantly.  
• Add the honey and Tabasco sauce. Stir for another 2 minutes.
• Add the sea salt and paprika. Stir until you can see the bottom of the frying pan and the moisture from the honey and Tabasco sauce has evaporated. 
• Place the seeds on baking paper, spreading them out evenly to cool.
• Halve, pit and cut the avocado into small strips, quarter the cherry tomatoes, finely slice the spring onions and chop the cilantro. Place these in a bowl and mix with the olive oil, some salt and pepper, and the juice of half a lemon. 
• Divide the watercress, avocado pieces and tomato salad among 4 deep plates.
• Beat the eggs in a separate mixing bowl, seasoning with salt and pepper or green Tabasco. 
• Place a non-stick frying pan or skillet over medium heat with the butter. As soon as the butter starts to melt, add the beaten eggs. Stir gently. 
• Once the eggs are cooked to your liking, divide them among the 4 portions.
• Serve with a drizzle of olive oil and lemon, then sprinkle the sweet-and-spicy seeds on top.

Also read:

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• Never have dry scrambled eggs again
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