I recently started making this deeelish brunch and highly recommend it as a deceptively easy but fancy looking (and tasty) brunch. You can vary it as you like in terms of the bread product, egg style, and any sides, but here’s my take (you’ll find the list of ingredients you’ll need for the whole shebang first, followed by How To for each part of the meal)
- eggs (1 egg per person (plus 1 for luck)
- splash of milk
- 2 ripe avocados
- fresh cilantro
- 1 lime
- fresh chilli (if you like spice)
- 3 tomatoes (if you’re using store bought salsa, you only need 1/2 small tomato)
- 1 onion (if you’re using store bought salsa, you only need 1/4)
- English muffins (one per person) or yummy bread
- plain cream cheese
- salt and pepper
- butter (for the pan)
Go with good quality fresh salsa from the shop, otherwise chop up half an onion, 2 tomatoes, a handful of fresh cilantro, and chilli to taste.
You can, of course, buy this from the shops, but I am obsessed with avocados and fresh guac tastes SO much better. To make, peel and pit the avocados (as many as you like), add 1/4 of a small chopped onion, 1/2 small tomato, large handful of fresh cilantro, chilli to taste, pepper, and the juice of the whole lime (if you like it lime-y, otherwise go with 1/2)
Crack the eggs into a bowl, add a splash of milk, salt and pepper to taste, and beat using a fork or whisk. Add a blob of butter to a non-stick frying pan, medium heat. Make sure to toast your bread product while you’re cooking your eggs, as the toast will likely take longer than the eggs. Add the eggs to your pan, and agitate with a spatula while cooking.
Putting It All Together
Instead of butter, spread cream cheese on your English muffins/bread (you can do this while the eggs are still cooking). Top with the scrambled eggs, then go wild with the guacamole and salsa.
Serve with any form of breakfasty side (I like roasted grape tomatoes).