If you’re looking for a power breakfast, you’ve found one. Creamy avocado and horseradish cups with scrambled eggs are packed with flavour and wholesomeness. Serve these for breakfast or even without the eggs as a welcome snack.
Creamy avocado and horseradish cups with scrambled eggs
Ingredients
Toasted bread cups
- 4 slices white bread, crusts removed
Creamy avocado
- 1 avocado
- 5ml (1 tsp) horseradish cream
- 45ml (3 tbsp) crème fraîche
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) milk
- 4 large eggs, lightly beaten
- salt and freshly ground black pepper, to taste
- spring onions, chopped, to serve
Instructions
Preheat the oven to 200ºC.
For the toasted bread cups, flatten the slices of bread with a rolling pin. Loosely press each slice into the openings of a muffin tin. Bake until golden, about 5 minutes.
For the creamy avocado, whisk all the ingredients with a hand blender until smooth.
Whisk the milk into the eggs and season. Scramble in a frying pan over low heat until cooked and creamy.
Fill the toasted cups with the creamy avocado, sprinkle with the spring onion and serve with the scrambled eggs.
Notes
To drink: To match the richness of the avocado, the bite of the horseradish and the texture of the scrambled eggs, one of our great South African sauvignon blancs will do really well. Try Fleur du Cap, Lomond, Tokara or De Grendel.
