This recipe came to me on a grumpy Thursday morning. There I was, blearily fumbling with an avocado as I desperately attempted to mash the thing. For some reason, this avocado just didn’t feel like becoming guac-consistency and chose to remain as infuriating little cubes. Chunks were sent flying from the pan, words were shouted that I can’t take back…a true disaster.
So there I was, with about ¾ of a cubed avocado (the rest scattered across the kitchen floor, R.I.P.) I contemplated ordering a McDonalds breakfast and crying in the shower but NO(!) I called triumphantly. I can still salvage this green cubes of deliciousness. I’m going to make something decadent and beautiful out of this.
I chose the vegetables because A) they were intended for guacamole purposes and B) they’re colourful, and I’m a visual gal.
We’ve got five basic tastes.
- Bitter
- Salt
- Sweet
- Sour
- Umami
Everything that we eat touches at least one of these flavour points. Complex dishes often marry these margins together, e.g. curry. But when we take that first bite, certain flavour points stand out more to us than others. For this recipe, we’d say these are:
- Bitter
- Salt
- Sweet
- Sour
- Umami
Scrambled eggs with avocado, orange pepper and red onion
Ingredients
- 1 tbsp Olive oil
- 1 knob Butter
- 1/2 Red onion diced into cubes
- 1 whole Avocado chopped into cubes
- 1/2 Orange pepper diced
- 2 Medium eggs
- Salt & pepper to your taste
- 1/4 Lime squeezed
Instructions
- Chop the veggies in advance. Heat a pan and add a touch of olive oil. Toss in the red onion and pepper and sauté.
- Heat a second pan and add a knob of butter. Crack open the eggs and whisk in a bowl. Add the eggs to the pan and stir for roughly 1 minute until scrambled.
- Season, serve and enjoy!
