Ingredients
Method
- Dice the onion and, in a medium sized frying, cook on a medium-high heat for 8-10 minutes in the peanut oil.
- Stir regularly to avoid sticking and remove into a bowl when brown.
- Whilst the onion is cooking add the eggs, cream, paprika into a bowl, season with salt and pepper and mix well until smooth.
- Scoop the avo half into another bowl and mash it with a fork until smooth then season lightly with salt and pepper. When the onions are done and out of the pan, reduce the heat to low-medium.
- Add egg mixture to the pan and stir continuously using a spatula. Make sure not to let any egg cook onto the bottom of the pan. If there is any sizzling then reduce the temperature further.
- Start toasting the bread and spread the avocado over the toast when it is ready. Set aside near the stove.
- If the egg close to the bottom of the pan gets "dry" then stir faster and/or reduce heat. Cook the eggs until they start to hold their shape and are no longer a liquid, making sure to flatten any chunks of egg that form.
- Add the onions back into the pan and mix into the eggs.
- Remove the eggs from the heat just before they appear to be cooked as the residual heat will complete the cooking process.
- Mixing in a small knob of cold butter at this time will halt the cooking process and add extra silkiness to the dish.
- Dish the eggs onto the avocado and garnish with fresh basil or Chimichurri.