Scrambled eggs in green

An aromatic and refined variant of scrambled eggs, which is prepared in the blink of an eye, blending eggs, spinach and parsley. To be enjoyed on slices of toast with diced avocado.

Ingredients

Brunch / Breakfast For 4 people

40 g of parsley

250 g of spinach

6 eggs

1 tablespoon of semi-white flour

1 teaspoon of salt

pepper from the pepper mill

1 avocado

4 slices of bread, 60 g each

2 tablespoons of butter

10 g of onion sprouts

How to proceed

Preparation:

approx. 30 minutes

Rinse the parsley well and let it drain. Heat a little water, add the spinach and let them dry. Pass them under cold water, drain and let them drain. Squeeze the spinach well and blend them with the parsley, eggs, flour and salt. Season with pepper. Halve the avocado and remove the stone. Remove the pulp from the peel and cut it into cubes.

Toast the slices of bread in a pan, without adding fat, or in a toaster. Melt the butter in the pan. Pour in the eggs and let them set for approx. 3 minutes over medium heat, stirring occasionally, until cooked through. Arrange the eggs and avocado cubes on the slices of bread. Garnish with the sprouts and serve. You may be interested to read the orange risotto recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe.