Avocado Toast with Curried Scrambled Eggs and Galloping Cows Mango Chutney
Serves 4
This twist on a classic avocado toast recipe will keep you feeling energized and fueled throughout the day. The curry powder and our Galloping Cows Mango Chutney bring some spice and tangy sweetness to an everyday sandwich. Make this quick recipe for breakfast, lunch or dinner and it will never disappoint.
INGREDIENTS
8 large eggs
2 Tbs milk
½ tsp kosher salt
½ tsp curry powder
1 Tbs unsalted butter
4 slices sourdough bread
4 Tbs Galloping Cows Mango Chutney, used separately
2 ripe avocados, halved and thinly sliced
2 tsp diced chives
Cracked black pepper
1 small red chili pepper, seeded and diced (optional)
PREPARATION
Step 1
In a medium sized bowl, whisk together eggs, milk, kosher salt and curry powder.
Step 2
Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture. Using a spatula gently move the eggs back and forth across the pan, keeping them constantly moving. Never leave the eggs in one spot for too long or they will become overcooked. Cook until the eggs are scrambled and moist but no longer runny.
Step 3
Toast the sliced sourdough. Top each slice with 1 tablespoon of Galloping Cows Mango Chutney. Fan out ½ of a sliced avocado on each piece of toast. Top with curried scrambled eggs. Sprinkle with chives, diced chili, and season with Kosher salt and cracked black pepper to taste.
This twist on a classic avocado toast recipe will keep you feeling energized and fueled throughout the day. The curry powder and our Galloping Cows Mango Chutney bring some spice and tangy sweetness to an everyday sandwich. Make this quick recipe for breakfast, lunch or dinner and it will never disappoint.
INGREDIENTS
8 large eggs
2 Tbs milk
½ tsp kosher salt
½ tsp curry powder
1 Tbs unsalted butter
4 slices sourdough bread
4 Tbs Galloping Cows Mango Chutney, used separately
2 ripe avocados, halved and thinly sliced
2 tsp diced chives
Cracked black pepper
1 small red chili pepper, seeded and diced (optional)
PREPARATION
Step 1
In a medium sized bowl, whisk together eggs, milk, kosher salt and curry powder.
Step 2
Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture. Using a spatula gently move the eggs back and forth across the pan, keeping them constantly moving. Never leave the eggs in one spot for too long or they will become overcooked. Cook until the eggs are scrambled and moist but no longer runny.
Step 3
Toast the sliced sourdough. Top each slice with 1 tablespoon of Galloping Cows Mango Chutney. Fan out ½ of a sliced avocado on each piece of toast. Top with curried scrambled eggs. Sprinkle with chives, diced chili, and season with Kosher salt and cracked black pepper to taste.