Avocado Scramble Recipe
three eggs scrambled with avocado, jack cheese, tomatoes & scallions, served with rosemary potatoes and fresh-baked rosemary bread
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Ingredients
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Avocado Scramble
Rosemary Potatoes
Rosemary Bread
Method
Avocado Scramble
- 1
- 2
Beat the Eggs
In a mixing bowl, crack the three eggs. Add salt and black pepper. Whisk the eggs until well combined.
- 3
Cook the Eggs
In a non-stick skillet, heat a small amount of olive oil over medium heat. Pour in the beaten eggs and let them sit for about 30 seconds.
- 4
Add Avocado and Cheese
Once the eggs start to set, gently stir in the diced avocado, shredded jack cheese, diced tomatoes, and chopped scallions. Cook until the eggs are fully cooked but still creamy.
Rosemary Potatoes
- 5
- 6
- 7
Cook the Potatoes
Spread the potatoes in a single layer on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and crispy.
Rosemary Bread
- 8
Make the Dough
In a large bowl, mix the warm water with yeast and let it sit for about 5 minutes until frothy. Add flour, olive oil, chopped rosemary, and salt. Stir until a dough forms.
- 9
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
- 10
Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 11
Bake the Bread
Preheat the oven to 375°F (190°C). Shape the risen dough into a loaf and place it in a greased baking pan. Bake for 25-30 minutes, or until the bread sounds hollow when tapped.