I am currently experiencing an acute Avocado addiction. It’s a love affair that is getting out of control.
I’m eating them every day and when I’m not eating one, I’m usually thinking of how I’m going to eat my next one…
Luckily this is a very healthy addiction to have because they are one of the healthiest foods around. They are packed full of nutrients, are a great source of healthy fats and possess anti-inflammatory properties. They also contain anti-oxidants and they are an amazing source of fibre. They really are super!
I love them in salads and even pop them into my smoothies as they add an amazing creamy texture. Recently I’ve been eating them a lot for breakfast – they are incredible with eggs baked in them, but my breakfast for the last couple of days has been amazing avocado cream with skinny scrambled egg and smoked salmon. A breakfast of kings.
I’ve been making this avocado cream a lot recently and it’s seriously delicious. It’s so simple, and so creamy and is incredible with just about anything. Serve it with crudites, or as a dip with sweet potato wedges. It’s an amazing addition to any salad, and I also love it on a slice of wholegrain toast, with sliced tomatoes and a sprinkling of seeds. So so good.
Now. I have a confession to make. I am the Queen of scrambles. I’m not being big headed, it’s just kind of true (!). I have to make it a lot when I’m working and when you’re cooking for 15 of more people, whipping up a batch of scrambles is often the easiest and most popular option for breakfast. That isn’t my confession though. It might be a big of a brag but it isn’t a confession. No, my confession is this…quite often when I cook it for other people, I use a very generous knob of butter which I melt in the pan and then I whisk together egg yolks with…nearly the same amount of cream. “gasp”. I know, I know, but trust me, it’s the best scrambled egg you will ever taste. It has people in raptures…but ssssh don’t tell them my secret. My secret is not actually as bad as it sounds though. Having a chef come and cook for you is much like eating out in a restaurant – it’s not food you would eat every day or for every meal, it’s more special occassion-ish, so the occasional morning of my Queen of scrambles is no bad thing. See, no harm done!
Now, as much as I wish I could eat this kind of scrambles every day, unless I want to let out quite a few notches on my belt, I can’t. So instead I make skinny scrambles, which has no butter and no cream in but is still deliciously creamy because it’s cooked slowly and not for too long!
To make one generous pot of Avocado Cream:
- 2 lovely ripe avocados
- 1½ tablespoons olive oil
- 1 teaspoon white wine vinegar
- salt and pepper
- a dash of lemon juice
- Simply cut the avocados in half and scoop out the flesh straight into the food processor. Make sure you get all of the flesh that's nearest the skin as it's this bit of the avocado that has the highest amount of antioxidants
- Then, just pop all the other ingredients into the food processor and blitz until the avocado is super creamy.
- Have a taste and adjust the seasoning if you need to, you may want to add a little more lemon juice, but it's up to you!
- For the skinny scrambles:
- allow 2 eggs per person
- A non stick pan is absolutely essential for this. Then simply warm the pan over a medium heat
- Meanwhile, whisk you eggs together and season
- Pour into the pan and stir constantly until the eggs begin to thicken. Don't be tempted to turn the heat up, the creamiest scrambled eggs come from the slowest cooking. Keep stirring and be patient.
- Make sure you remove the eggs from the heat BEFORE they look done to your liking. The eggs will continue to cook even when you turn the heat off, so don't overcook them!
- Serve with a couple of slices of smoked salmon and a scoop of avocado cream
- Scatter with some chopped chives.