Scrambled Eggs with Avocado, Jalapeños & Burrata

A moreish breakfast or brunch option with plenty to like. Pickled shallots and jalapeños provide plenty of kick, while cheesy scrambled eggs and rich burrata and the creaminess to balance.

Ingredients

INGREDIENTS

4 slices bread

toasted 1 jalapeño

thinly sliced 2 avocados, quartered

4 × 90 g (3 oz) burratas black pepper

SCRAMBLED EGGS

12 eggs

120 ml (4 fl oz) thick (double/heavy) cream

50 g (13⁄4 oz) Grana Padano, grated 30 g (1 oz) unsalted butter

180 g (61⁄2 oz) corn kernels (fresh or tinned)

1 spring onion (scallion), thinly sliced

PICKLED SHALLOTS

1 shallot (peeled and cut into 4 mm (1⁄4 in) rounds, rings separated)

70 ml (21⁄4 fl oz) red wine vinegar

70 ml (21⁄4 fl oz) water

60 g (2 oz) white sugar

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HERB OIL

150 ml (5 fl oz) olive oil

1⁄2 bunch basil

1⁄2 bunch flat-leaf (Italian) parsley pinch of salt

Instructions

Step 1

To make the scrambled eggs, mix the eggs, cream, Grana Padano and a pinch of salt in a bowl and whisk until the ingredients are well incorporated.

Step 2

Melt the butter in a frying pan over a low heat, then sauté the corn and spring onion for 2 minutes, mixing constantly. Add the egg mix and cook, constantly stirring until the mixture is cooked and creamy, but not dry.

Step 3

Place the shallots in a small heatproof bowl. Combine the vinegar, water and sugar in a small saucepan and bring it to the boil. As soon as the mixture boils, pour it over the shallots and set aside for the shallots to pickle.

Step 4

For the herb oil, mix all ingredients in a blender until smooth, then transfer to a small saucepan and warm it to 60 ̊C (140 ̊F) – about 1 minute.

Step 5

Strain the oil through a fine chinois or sieve, then transfer to a bowl. Sit the bowl over another bowl filled with ice and water, to cool the oil rapidly.

Step 6

TO SERVE Spoon the scrambled eggs over the toast slices, then top with pickled shallots and sliced jalapeño. Place an avocado quarter and a burrata on each plate and season with salt and black pepper. To finish, drizzle some of the herb oil around the plate.

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