Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Avocado Scrambled Eggs on Grilled Baguette https://www.metro.ca/userfiles/image/recipes/oeufs-brouilles-a-lavocat-sur-baguette-grillee-10006.jpg PT15M PT07M PT22M
Start by removing the avocado flesh from their skins.Cut one of the avocado in small dices and reserve in a bowl.Place the flesh of the second avocado in another bowl, cover with some plastic wrap to prevent it to oxydize.Combine the diced avocado with the lime juice and zest, the corn kernels, tomatoes and the coriander.Mix well and season to taste. Reserve.In a bowl, crack the eggs, add the cream and the reserved avocado flesh.Season to taste and whisk until all in well combined. Reserve.In a non stick skillet, melt some butter over medium heat.Melt the butter and cook the onion slowly for a few minutes with the ground cumin (the onion should stay nice and pale in color).Add the eggs all at once and cook for about 2 to 4 minutes, stirring constantly.Remove the skillet from the heat and check the seasoning.To serve, simply place the avocado scrambled eggs on the grilled pieces of baguette and garnish with the avocado salsa.
4
3 3 4 3
2 avocados, ripe, cut in halves and pits removed juice and zest of 1 lime 1/4 cup (65 mL) corn kernels, blanched 8 cherry tomatoes, each cut in quarters 1 Tbsp. (15 mL) extra virgin olive oil 1 Tbsp. (15 mL) fresh coriander, finely chopped sea salt and freshly ground pepper 8 egg 2 Tbsp. (30 mL) 35 % cream 1 Tbsp. (15 mL) unsalted butter 1 onion, peeled and finely chopped 1 pinch of ground cumin 4 pieces of baguette, grilled and buttered
Avocado Scrambled Eggs on Grilled Baguette

Avocado Scrambled Eggs on Grilled Baguette

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:07
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    avocados, ripe, cut in halves and pits removed

  • juice and zest of 1 lime
  • 1/4 cup
    (65 mL)
    corn kernels, blanched
  • 8
    cherry tomatoes, each cut in quarters
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 1 Tbsp.
    (15 mL)
    fresh coriander, finely chopped

  • sea salt and freshly ground pepper
  • 8
    egg
  • 2 Tbsp.
    (30 mL)
    35 % cream
  • 1 Tbsp.
    (15 mL)
    unsalted butter
    You might like:

    Flyer Deals  (2)
    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 1
    onion, peeled and finely chopped
  • 1
    pinch of ground cumin
  • 4
    pieces of baguette, grilled and buttered
    You might like:

    Flyer Deal  (1)
    FRONT STREET BAKERY CHEESE HOT DOG ROLLS OR CHEESE CROISSANTS

    FRONT STREET BAKERY CHEESE HOT DOG ROLLS OR CHEESE CROISSANTS

    $4.49 ea.

    280 - 360 g


Imprimer ma sélection

Preparation

Start by removing the avocado flesh from their skins.

Cut one of the avocado in small dices and reserve in a bowl.

Place the flesh of the second avocado in another bowl, cover with some plastic wrap to prevent it to oxydize.

Combine the diced avocado with the lime juice and zest, the corn kernels, tomatoes and the coriander.

Mix well and season to taste. Reserve.

In a bowl, crack the eggs, add the cream and the reserved avocado flesh.

Season to taste and whisk until all in well combined. Reserve.

In a non stick skillet, melt some butter over medium heat.

Melt the butter and cook the onion slowly for a few minutes with the ground cumin (the onion should stay nice and pale in color).

Add the eggs all at once and cook for about 2 to 4 minutes, stirring constantly.

Remove the skillet from the heat and check the seasoning.

To serve, simply place the avocado scrambled eggs on the grilled pieces of baguette and garnish with the avocado salsa.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.