Posted on March 14, 2017 by Jenny Cromack

I am not ashamed to admit I have well and truly jump on the avocado band-wagon, I have been eating a lot recently and I am far from getting sick of it.

One of the best accompanies for avocado is egg, here is one of my favourite recipes involving the two – so get feasting on my amazing avocado breakfast recipe!

avocado breakfast recipeIngredients (per person)

• ½ avocado
• 1 red pepper
• 4 spring onions
• 2 large free-range eggs
• 1/2 sweet potato
• ½ a fresh red chilli
• Olive oil

Step-by-step instructions

1. Cut up into strips the pepper and finely slice the spring onions. Do the same for the avocado, make sure it is in similar sized strips.
2. Heat 1 tablespoon of oil in pan, add all of the above fry for 5 minutes, so that the ingredients are looking to have that golden brown tinge to them.
3. Two options with the sweet potato, one is to peel and then chop up, again, into fine slices/strips. The other is to continue to peel strips of sweet potato. Add to the pan, tossing with the charred veg, and fry for a further 5 minutes, or until the sweet potato ribbons start to cook through.
4. Spread the veg evenly in the pan, then make two tablespoon sized wholes. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
5. This bit is dependent on how runny you like your yolk, personally 2-3 minutes on a low heat is enough to cook through the whites but leave the yolk runny. Anything up to 7 or 8 minutes will do for the finally cooking of the egg.
6. Add the chill, important step, give the dish a real kick.
BOOM, there you have it, an ideal way to start off the day, prepared and ready to eat in under 25 minutes. I am a big fan of NOT eating stereotypical breakfasts at breakfast. Why stick to boring breakfasts, when you can have as much variety as in this plate food with this avocado breakfast recipe.