recipes
Breakfast baked avocados with savoury scones
Serves:
2017-01-12
Ingredients
For the scones
- 450g self-raising flour
- 150g butter
- 2 eggs
- 200ml milk
- Zest of a lemon
- ½ tsp cumin
- 50g Cheddar cheese, grated
- 2 avocados
- 4 eggs
- 4 slices streaky bacon – chopped
- Dried oregano flakes
You will also need
- Juice ½ lemon
- extra virgin olive oil
- 1 large tomato, peeled, cored and chopped
Method
For the scones, whiz the flour, lemon, cumin and butter with a food processor into fine crumbs. Whisk together the milk, lemon zest and eggs and knead into the flour mixture. Knead the cheese until just bind, turn onto a lightly dusted surface and flatten into 2.5 cm thickness. Cut with desired size of cutter, place onto a baking tray lined with baking paper, brush with milk and bake at 175`c until golden brown. For the baked avocados, split the avocados in halve and remove some of the flesh with a spoon. Mash the extra flesh with a fork and cream with lemon juice, olive oil and chopped tomato. Season to taste with salt and pepper. Place the avocados on a baking tray, break an egg in each avocado, Season with the oregano, chopped bacon and pepper. Bake in a hot oven until eggs are cooked.
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