Chilli Scrambled Egg Crumpets
with salted avocado & crispy onions
There are so many delicious chilli oils on the market right now. My favourite way to enjoy them is on eggs – especially scrambled eggs.
And my breakfast carb of choice? God there’s so many – English muffins, bagels, toast of all kinds. But crumpets always have my heart.
The combination of the lot, with butter, salted avocado, and topped with crispy onion (a staple in my cupboard), is hard to beat. Perfect for a Sunday morning, with a cup of coffee and orange juice on the side. It’s less of a recipe and more breakfast combination inspo!
Ingredients
Crumpets
Butter
Eggs
Chilli Oil
Avocado
Flaky Sea Salt
Crispy Onion
Method
Scramble your eggs! Do how you do – but my favourite way is slow and low on the hob. Pre-hob, I beat my eggs with a drop of milk, and add some salt and pepper. Pop a bit of butter in the saucepan before adding the eggs. Make sure your heat is on low, and stir (making sure you’re constantly scraping the bottom of the saucepan), taking it off heat when it’s at the consistency you’re happy with!
If you’re a multitasker, you can pop your crumpets in the toaster while you’re scrambling. Once toasted, slather with some butter, then top with mashed or sliced avocado (topped with flaky sea salt).
Place the scrambled eggs on top of the avocado, then drizzle your chosen chilli oil on top. Finish with a generous sprinkle of crispy onions!
Enjoy!
B xxxx