1 tbsp peanut oil (Can be substituted with any heat resistant oil)
1/2 Avocado
1/4 tsp Smoked Paprika
Pinch Chilli Flakes (Optional)
2 Slices of your favourite bread
1/3 Cup Cream
Salt & Pepper
Instructions
Dice the onion and, in a medium sized frying pan, cook on a medium-high heat for 8-10 minutes in the peanut oil.
Stir regularly to avoid sticking and remove into a bowl when brown.
Whilst the onion is cooking add the eggs, cream, paprika into a bowl, season with salt and pepper and mix well until smooth.
Scoop the avo half into another bowl and mash it with a fork until smooth then season lightly with salt and pepper. When the onions are done and out of the pan, reduce the heat to low-medium.
Add egg mixture to the pan and stir continuously using a spatula. Make sure not to let any egg cook onto the bottom of the pan. If there is any sizzling then reduce the temperature further.
Start toasting the bread and spread the avocado over the toast when it is ready. Set aside near the stove.
If the egg close to the bottom of the pan gets "dry" then stir faster and/or reduce heat. Cook the eggs until they start to hold their shape and are no longer a liquid, making sure to flatten any chunks of egg that form.
Add the onions back into the pan and mix into the eggs.
Remove the eggs from the heat just before they appear to be cooked as the residual heat will complete the cooking process.
Mixing in a small knob of cold butter at this time will halt the cooking process and add extra silkiness to the dish.
Dish the eggs onto the avocado and garnish with fresh basil or Chimichurri.