Hash Brown Avo Toast with Scrambled Eggs
Avocado toast,but make it a hash brown. Golden and crispy, it’s the perfect base for mashed avocado, creamy scrambled eggs, and a spoonful of cottage cheese. Eggs bring the protein, the toppings are completely up to you, and it makes for an easy breakfast the whole family will enjoy.
Course: Brunch, Breakfast, Lunch, SnacksDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
15
minutesCalories
383
kcalIngredients
8 8 store-bought hash browns
2 2 ripe avocados
Juice of ½ lemon
8 8 eggs
â…“ cup milk or cream
½ cup cottage cheese
2 tbsp 2 chives, finely chopped (optional)
- Optional Toppings
Crispy bacon, chopped tomato, pickled onion, crumbled feta, chilli oil or hot sauce
Directions
- Cook the hash browns following the packet instructions until golden and crispy.
- While the hash browns cook, halve the avocados, spoon into a small bowl and mash with lemon juice. Season with salt and pepper.
- Whisk the eggs and milk or cream together in a medium bowl and season with salt and pepper. Heat a little butter or oil in a large non-stick frying pan or skillet over medium heat. Add the eggs and use a spatula to gently stir and fold until creamy and just cooked through. Remove from the pan.
- Place two hash browns per plate. Top with mashed avocado, spoon over the cottage cheese, then a generous spoonful of scrambled eggs. Scatter over chives and any optional toppings if using and serve immediately.