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All Day Breakfast scotch egg, crushed avocado on toasted sour dough

20 mins

Recipe By
Brendan (Happy Belly Founder)

All Day Breakfast scotch egg, crushed avocado on toasted sour dough
20 mins

Ingredients

Happy Belly All Day Breakfast scotch eggs
4
Crushed avocado
Ripe avocados
1
Lime (juice and zest)
1
Small crushed clove garlic
1
Spring onion sliced
1
Chopped coriander with stalks
1 tsp
Chopped jalapeños chilli
1 tsp
Veg oil
1 tbsp
Chopped cherry tomatoes
6
Salt
Slices of sour dough
4
Olive oil
1 tbsp

The Method

1.

Cut the ripe avocados in half, remove the stones and scoop the flesh into a bowl.

2.

Add the lime juice and zest, crushed garlic and veg oil.

3.

Add the sliced spring onions, chopped cherry tomatoes and chopped coriander. Mash lightly with a fork.

4.

Season with salt and keep to one side.

5.

Rub the slices of sourdough with olive oil and griddle in a heavy bottom skillet, turning to brown both sides.

6.

Pre-heat the oven to 200C (Fan) and re-heat the scotch eggs on a tray in the middle of the oven for 12-15 mins.

7.

Top the warm sourdough with mashed avocado and serve with quarters of Happy belly All Day Breakfast scotch eggs.

Top tip Add a slice of scotch egg onto the toasted sourdough, add a dollop of mashed avocado and serve with a crisp salad for a great brunch dish.