Scrambled eggs have long been a staple breakfast for us and after all these years we feel that we’ve perfected them.
Eggs are an amazing source of protein, so don’t just think of them as a breakfast option – they can be a great choice for a post work-out meal. Pancetta is a nice alternative to bacon, but either works well.
INGREDIENTS
- 3 free-range eggs
- 3-6 slice pancetta
- 1/2 avocado
- avocado oil or olive oil
METHOD
- Preheat the oven to 200°C. Put a saucepan of water on the stove, put a glass bowl on top and bring it to boil.
- Place the pancetta slices on baking paper on a baking tray. Pop them in the oven and bake for 10 minutes until the slices are nice and crispy, then remove from the heat.
- Crack the eggs (add a couple extra if you’re hungry) and gently whisk with a fork. (If you whisk vigorously, air gets into the egg whites.)
- Pour the eggs into the glass bowl and stir with a wooden spoon until the eggs are light and fluffy. When they’re cooked the way you like them, take them off the heat.
- Scoop the avocado flesh from its skin and serve it alongside the cooked pancetta and eggs on the plate.
NOTE:
In this recipe we use a bain-marie – a bowl over hot water – to cook the eggs, but there’s another way to cook your eggs. Simply grab a frying pan and put it over a low heat. Throw in your eggs and gently fold/stir using a wooden spoon until they’re cooked the way you like them.
Per Serving
- CALORIES: 527
- CARBS: 10g
- FATS: 42g
- PROTEIN: 33g
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