Organic scrambled eggs and avocado on toasted sourdough

Serves: 2

Time: 5 minutes

We decided on quick but very tasty breakfast treat last Sunday. Full of flavour and this recipe will definitely set you up for the day. We tend to cook the eggs in the same way you might do an omelette, breaking them up just before they are ready to serve. This shouldn’t take more than ten minutes to prepare. All the ingredients are available at the shop.


  • Prepare your avocados first by slicing all the way around the middle, separate the two halves, make even sized slices in each half then scoop out with a spoon.
  • At this point, prepare your sourdough by lightly toasting. I’m a fan of a light spread of butter but this isn’t strictly necessary.
  • Break each of the eggs into a mixing bowl, add the milk and season with salt and pepper. Wisk the eggs until they combine. Melt some butter in a heavy bottomed saucepan and when nearly smoking, add the egg mixture. I like to leave the mixture for fifteen seconds before lightly agitating with a wooden spoon. Try and keep the mixture whole until just about cooked then break up with the wooden spoon and serve immediately. The whole cooking process should take between 45 seconds to one minute.
  • Serve immediately with avocado on your toasted sourdough.


  • 4 x organic free range eggs
  • 4 x tbsp organic milk
  • 2 x organic avocados
  • Salt and pepper to season
  • 4 x toasted slices of sourdough bread
  • Butter for frying and spreading

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