RECIPES: SPRING 2019
STUFFED
BREKKIE AVOS
AND SWEET
POTATO BREAD
The Healthy Chef Teresa Cutter delves into the pages of her new plant-based cookbook
to share two recipes that will transform your brekkies and brunches this spring.
Stuffed avocado with scrambled eggs
I’m a huge fan of scrambled eggs as they are rich in protein, B vitamins, and
essential minerals such as selenium that help to nourish a healthy metabolism.
Avocados provide the perfect base in this dish. Enjoy caressed with fresh herbs
and sea salt.
Serves 4
Ingredients
2 avocados, cut in half
and stone removed
1 tablespoon butter or olive oil
6 organic eggs
pinch of sea salt
fresh herbs to garnish
Method
1. Arrange avocados onto
a serving dish.
2. Melt butter in a non-stick
pan over a medium heat.
3. Break eggs into a bowl then
gently combine with a fork.
4. Add eggs to the pan, mixing
through lightly with a spatula.
5. Stir gently until the eggs
become creamy.
6. Remove pan from the heat
immediately (you don’t want
to overcook your eggs).
7. Spoon eggs into the avocado
shells, then sprinkle with sea salt.
8. Garnish with your choice of herbs.
9. Serve and enjoy.
Notes and inspiration: Serve alongside cucumber ribbons and a squeeze of lime.
For a vegan option, fill avocado with scrambled organic silken tofu.
10 | NETWORK SPRING 2019