As I work 9-5 in central London there’s nothing I like more than an eggy breakfast treat on Saturday morning when I have enough time to savour both cooking and, most importantly, eating my first meal of the day. This zero carb dish is perfect for a lazy weekend brunch or a light lunch midweek if you have time.
At breakfast time I tend to replace bread with mushrooms as I find them nice and filling. You can use any types of mushroom here and as many or as few as you want. I’m a bit naughty and always sauté them in butter, as well as adding a generous knob to my scrambled eggs. You can leave out the butter in the eggs and use cooking oil for the mushrooms if you’d prefer to make a slightly healthier choice.
Ingredients (Serves 2)
- ½ a packet of smoked salmon
- 4 eggs
- A splash of milk (optional)
- 3 knobs of butter, 2 small, 1 large
- 1 avocado
- Juice of ¼ lemon
- 2 Portobello mushrooms
- A handful of chestnut mushrooms
- Chives to garnish
- Black pepper
- Warm a large frying pan on a medium heat and slice your mushrooms into 1cm wide pieces.
- Add the Portobello mushrooms to the pan with the large knob of butter and a generous grind of black pepper. Sauté for around 5 minutes then add the chestnut mushrooms and leave to cook on a moderate heat for around 10-minutes.
- Meanwhile, cut the avocado in half and remove the stone. Score around the edge then score down the flesh lengthways, then width-ways, then diagonally so you are dicing the avocado into tiny pieces with the skin still on.
- Using a dessert spoon scoop the diced flesh out of the skin into a bowl. Repeat with the other half of the fruit then squeeze the lemon juice over the top and season with a little black pepper. Mix together until it forms a chunky paste, then leave to one side.
- Get your salmon and chives ready – slice the fish into strips and chop the chives finely for garnishing later.
- Next, scramble your eggs – warm another pan on a low – medium heat and add one of the small knobs of butter.
- Crack the eggs into a mixing bowl and add a splash of milk. Beat them together then add the second small knob of butter into the mixture. By this point the butter in the pan should have melted; pour in the egg mixture and stir.
- The mushrooms should be just about ready by now so leave the egg pan on a low heat on the hob and plate up the mushrooms. Add a generous dollop of the avocado paste on top.
- Return to your egg pan – they should be starting to solidify so give them a good stir, bringing the mixture from around the edge of the pan into the centre. Keep them on the heat, stirring them every so often until they’re cooked to your taste.
- Once the eggs are scrambled, serve on top of the avocado. Lay the salmon strips on top, season and garnish with the chives.