Page 41 - HFHB - Magazine

Green egg

scramble

Ingredients

4 whole eggs
2 kale leaves with stalks removed
1 handful of parsley
1 whole spring onion
1 splash of cold water
2 teaspoons olive oil or coconut oil
For the salsa:
1 whole large tomato
1/2 small avocado
1 pinch of salt

Method

Place all scramble ingredients, except for
the oil, in a blender and process for 10
seconds, until green and frothy. Cook for
5-6 minutes before turning over and
continuing to cook the fish for 3-4
minutes.
Dice tomato and finely slice avocado.
Preheat a barbecue or a grill-pan over
medium high heat.
Heat oil in a large pan set over medium
heat and pour in the green egg mixture.
Cook for 1-2 minutes, before stirring
gently, cooking until the eggs are mostly
set.
Transfer eggs to two serving plates.
Serve with avocado slices, top with diced
tomato and season with salt and pepper

to taste.

Recipe used with permission from

Fiona Tuck