Avocado egg breakfast skillet

Ingredients
1 teaspoon of olive oil
1 avocado
a handful of cherry tomatoes
2 eggs
salt and pepper to taste
cress, toasted sunflower and pumpkin seeds to serve (optional)

Instructions

1. Heat a non-stick pan on medium-low heat.
2. Wash and cut cherry tomatoes in half. Cut avocado in half, take the stone out, scoop the flesh out and roughly chop.
3. Add olive oil to the pan and swirl around. Add cherry tomatoes and avocado. Season slightly with salt. Cook for 3-4 minutes until avocado and tomatoes have softened.
4. Crack the eggs into the pan without breaking the yolk. Season with salt and pepper.
5. Cover with a lid and cook until the whites are set and yolk is still runny.
6. Serve with cress and toasted sunflower and pumpkin seeds.

FULL RECIPES

Tweet