Turmeric eggs with smashed avocado & sundried tomatoes

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Serves 1


  • 2 eggs, whisked
  • 1 tablespoon milk, whisked in to the eggs
  • 1/4 teaspoon of butter
  • 1 soft avocado, peeled, stoned and mashed in a bowl using a fork
  • 1 spring onion, outer leaves peeled and sliced
  • 4 basil leaves, sliced
  • 1/5 lemon (or 1/2 teaspoon lemon juice)
  • 5 thin slices of chilli (optional)
  • 2 sundried tomatoes, sliced
  • Sprinkle of turmeric
  • Salt and pepper
  • 2 slices bread or DizzleSky loaf for toast


You will need a good non-stick pan


Prep time: 3 minutes
Cooking time: 3 minutes
Total time: 6 minutes

Turmeric eggs with smashed avocado & sundried tomatoes

Hell yeh! This is a pick-me-up and a half. So so good! All I can say is… you’ve got to give them a go. Then you’ll know what I’m talking about. Healthful + delicious + flavour + colour + texture + quick = utter joy. What’s the difference between smashed avocado and guacamole I hear you ask? Well, to me smashed avocado is chunky and retains it’s freshness whilst guacamole is creamy and smooth. But maybe that’s just me? I am open to opinions here.


Add the chopped spring onion, basil, chilli and lemon juice to the smashed avocado. Season well and stir using a fork to keep it chunky, not pureed.

Place your slices of bread in the toaster and toast until golden. Butter immediately.

Heat a good non-stick pan over a high heat and add in the butter. Once it has started bubbling, add in the egg and milk mix. Scramble quickly using a spatula.

Once your eggs are ready, half the smashed avocado and spread it on each slice of toast. Sprinkle over the slices of sundried tomatoes. Top it off with the scrambled egg and a dusting of turmeric. Season with salt and eat hot.



There are different ways you can change this up. If you don’t have sundried tomatoes then roast some cherry tomatoes for 20 minutes instead. Swap the basil for coriander and omit the chilli completely if you’d rather.”

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