Scrambled Eggs are a breakfast staple and this recipe, from the clean eating duo Luke and Scott, will certainly give you enough energy and protein to keep you going throughout the day.
Time: 15 minutes
- 3 eggs (organic or biodynamic if possible)
- 3–6 slices of pancetta
- 1/2 avocado
- Olive or avocado oil
Preheat your oven to 200°C. Put a saucepan of water on the stove, put a glass bowl on top and bring the water to boil.
Place the pancetta slices on baking paper on a baking tray. Pop them in the oven and bake for 10 minutes or until the slices are nice and crispy, then remove from the heat.
Crack the eggs (add a couple extra if you’re hungry) and gently whisk with a fork. (If you whisk too vigorously, air gets into the eggwhites.)
Pour the eggs into the glass bowl and stir with a wooden spoon until the eggs are light and fluffy. When they’re cooked the way you like them, take them off the heat.
Scoop the avocado flesh from its skin and serve alongside the cooked pancetta and eggs on the plate.
Drizzle your eggs and avo with oil, then add a pinch of sea salt and black pepper.
We hope you enjoy Luke and Scott’s recipe. If you’d like to see more of their clean, healthy and nutritious recipes, visit LukeandScott.com.