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Ingredients

1 cup olive oil
2 red birdseye chillies, finely sliced
2 avocados, peeled and diced
2 large handfuls baby rocket leaves
200g fetta, crumbled
Juice of one lemon
4 Turkish bread rolls, split and toasted
8 extra large eggs
2/3 cup Bulla Thickened Cream
20g butter, chopped

Method

Step 1 Combine oil and chilli in a small jar, allow the oils from the sliced chillies to release into the olive oil. Any remaining oil can be kept for other meals.
Step 2 In a medium bowl place, avocado, rocket, fetta and lemon juice. Toss to combine and coat avocado in juice, season with freshly cracked pepper. Toast Turkish bread ready to serve. Whisk eggs and cream until well combined, season to taste.
Step 3 Heat butter in a large frying pan over medium heat, once melted and bubbling, add egg mixture. Allow the egg to cook and then drag mixture into the middle of pan, allowing more egg mixture to move on to hot pan. Cook the eggs for about 2 minutes. Remove pan from the heat, allowing residual heat to finish cooking eggs.
Step 4 Spoon scrambled eggs onto toast and top with avocado mixture, drizzle generously with chilli oil.

Fluffy scrambled eggs with fetta and chilli avocado smash

How to make Fluffy scrambled eggs with fetta and chilli avocado smash

Ingredients

Method