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Avocado Scrambled Eggs on Grilled Baguette https://www.metro.ca/userfiles/image/recipes/oeufs-brouilles-a-lavocat-sur-baguette-grillee-10006.jpg PT15M PT07M PT22M
Start by removing the avocado flesh from their skins.Cut one of the avocado in small dices and reserve in a bowl.Place the flesh of the second avocado in another bowl, cover with some plastic wrap to prevent it to oxydize.Combine the diced avocado with the lime juice and zest, the corn kernels, tomatoes and the coriander.Mix well and season to taste. Reserve.In a bowl, crack the eggs, add the cream and the reserved avocado flesh.Season to taste and whisk until all in well combined. Reserve.In a non stick skillet, melt some butter over medium heat.Melt the butter and cook the onion slowly for a few minutes with the ground cumin (the onion should stay nice and pale in color).Add the eggs all at once and cook for about 2 to 4 minutes, stirring constantly.Remove the skillet from the heat and check the seasoning.To serve, simply place the avocado scrambled eggs on the grilled pieces of baguette and garnish with the avocado salsa.
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2 avocados, ripe, cut in halves and pits removed juice and zest of 1 lime 1/4 cup (65 mL) corn kernels, blanched 8 cherry tomatoes, each cut in quarters 1 Tbsp. (15 mL) extra virgin olive oil 1 Tbsp. (15 mL) fresh coriander, finely chopped sea salt and freshly ground pepper 8 egg 2 Tbsp. (30 mL) 35 % cream 1 Tbsp. (15 mL) unsalted butter 1 onion, peeled and finely chopped 1 pinch of ground cumin 4 pieces of baguette, grilled and buttered
Avocado Scrambled Eggs on Grilled Baguette

Avocado Scrambled Eggs on Grilled Baguette

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    avocados, ripe, cut in halves and pits removed
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    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA



  • juice and zest of 1 lime
  • 1/4 cup
    (65 mL)
    corn kernels, blanched
  • 8
    cherry tomatoes, each cut in quarters
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    fresh coriander, finely chopped

  • sea salt and freshly ground pepper
  • 8
    egg
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    SAVE $2.00
    SELECTION LARGE EGGS

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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    35 % cream
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  • 1 Tbsp.
    (15 mL)
    unsalted butter
  • 1
    onion, peeled and finely chopped
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  • 1
    pinch of ground cumin
  • 4
    pieces of baguette, grilled and buttered
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    250 - 475 g, SELECTED VARIETIES


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Imprimer ma sélection

Preparation

Start by removing the avocado flesh from their skins.

Cut one of the avocado in small dices and reserve in a bowl.

Place the flesh of the second avocado in another bowl, cover with some plastic wrap to prevent it to oxydize.

Combine the diced avocado with the lime juice and zest, the corn kernels, tomatoes and the coriander.

Mix well and season to taste. Reserve.

In a bowl, crack the eggs, add the cream and the reserved avocado flesh.

Season to taste and whisk until all in well combined. Reserve.

In a non stick skillet, melt some butter over medium heat.

Melt the butter and cook the onion slowly for a few minutes with the ground cumin (the onion should stay nice and pale in color).

Add the eggs all at once and cook for about 2 to 4 minutes, stirring constantly.

Remove the skillet from the heat and check the seasoning.

To serve, simply place the avocado scrambled eggs on the grilled pieces of baguette and garnish with the avocado salsa.

Source : Zeste

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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