MEXICAN SCRAMBLED EGGS
4 tbs creme fraiche
salt and pepper
1 tomato, diced
1 brown onion, diced
1 avocado, sliced
handful of coriander, roughly chopped
Crack your eggs into a mixing bowl and whisk with the creme fraiche until there are no lumps. Mix in the garlic and season with a pinch of salt and pepper. Transfer the mix to a pan over a medium heat. Keep moving it around the pan for a couple of minutes. Turn the heat off and add the tomato and onion. Turn a meadium heat back on and cook everything through.
Serve with the avocado and coriander on the side.