ANDY'S 15-SECOND SCRAMBLED EGGS
PREPARATION: 5min ~ COOK: 10min ~ READY IN: 15min
- Place pancetta in between 2 pieces of baking paper and 2 thin trays, place in the oven for 20 minutes on 180 degrees until crispy.
- Mix spices together in a bowl and then toast in a dry pan until aromatic. Once the spices become aromatic, remove from the pan and place on a plate. Deseed and halve the avocados, squeeze lemon juice over the halves and press the flat side of the avocado into the spices.
- In a griddle pan toast sourdough slices until bar marks appear. Meanwhile, crack eggs into a mixing bowl and whisk well for approximately 1 minute. Once bar marks have appeared on the toast, remove from pan and begin to plate up. Arrange toast, avocado and pancetta on the plate, leaving room for the eggs.
- Turn the dry pan onto a high heat. Once the heat has reached a high level, splash some oil and add the eggs for around 15 seconds continually stirring and moving around the pan. Place the scrambled eggs on top of the sourdough, and season with salt and pepper.