Mexican Scrambled Eggs

Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus. 

Ingredients

8 eggs

1 garlic clove

1 cup crème fraîche

2 tablespoons Pukara Estate Extra Virgin Olive Oil 

1 cup deseeded and diced tomatoes

½ red onion, finely diced

1 ripe avocado, deseeded and cut into 1 cm cubes

½ cup coriander/cilantro leaves, chopped 

Pukara Estate Pepper and Olive Smoked Salt Flakes  

Sourdough bread, to serve

1 ½ tbsp Tamar Valley truffled mushroom paste (optional)

Method

Step 1
Chop the avocado, red onion, and tomatoes, and place them in a bowl with a drizzle of good-quality olive oil to make a salsa.

Step 2
In a large bowl, whisk together the eggs, crème fraîche, and truffled mushroom paste.
Heat a pan over low-medium heat, add a little olive oil, and slowly cook the eggs, stirring continuously. While the eggs are cooking, toast the sourdough.
Cook the eggs until they are just set.

Step 3
Once everything is ready, rub the toasted sourdough with a garlic clove.
To serve, spoon the scrambled eggs over the sourdough and top with the prepared salsa. Garnish with a few sprigs of coriander.