- 2 spring onions, sliced
- 2 tomatoes, skinned, deseeded and diced
- 2-4 slices sourdough bread, toasted
- ½ avocado, sliced
- 4 free range eggs, whisked
- Salt and pepper
- Butter
Colombian eggs by Dan Doherty
Dan Doherty
29th September 2014
Colombian eggs by Dan Doherty
Daniel Doherty - Duck & Waffle
Colombian eggs
Serves 2
Ingredients
Method
Lightly butter the sourdough toast and place the avocado on top.
Sweat the sliced spring onions in a little butter for a few minutes.
Add the eggs and scramble together.
Season, stir in the chopped tomatoes, and spoon over the toast.
Serve.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
