- 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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
