SCRAMBLED EGGS with AVOCADO & ASPARAGUS (V)

Nutritional values per 2 serving:

calories 393, protein 18g, fat 27g (saturated 9g), carbs 15g (sugar 3g), sodium 560mg

INGREDIENTS

• 1 ripe avocado, diced
• 1 spring onion, finely sliced
• 1 tsp lemon juice
• small handful (about 10g) chives, finely chopped
• 12 asparagus tips (about 100g)
• salt & freshly ground black pepper
• 1 tsp (5g) unsalted butter or olive oil
• 4 free-range eggs
• 2 tsp (30g) crème fraiche
• 2 wholemeal seeded rolls, sliced & toasted

METHOD

• Combine in a bowl the avocado, spring onion, lemon juice and half the chives. Season with salt and pepper. Set aside.
• Poach the asparagus in salted boiling water until just tender.
• Whisk the eggs together with the crème fraiche and season with salt and pepper. Heat the butter in a non-stick pan and lightly scramble the eggs.
• Spread the avocado salsa on the toasted rolls and place the asparagus on top.
• Spoon the scrambled eggs on top and sprinkle with the remaining chives.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food