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Roasted Portabello Mushroom, Avocado and 'Scromlette' with Almonds and Truffle Oil

Our family calls this breakfast egg dish a 'scromlette' because it is a kind of scrambled omelette, and is much nicer than a flat dry omelette or curdled scrambled eggs and is cooked in a small non-stick saucepan with a little coconut oil. It also looks pretty on a plate and doesn't do that awful scramble egg thing of producing a lot of whey.

This is a lovely quick weekend brunch dish after a visit to Borough Market to get some of their ginormous Portobello Mushrooms. Even after baking in the oven, they are over three inches wide and have a delicious meaty flavour that combines well with creamy avocado. Serve with roasted cherry tomatoes to add a gorgeous acidity.


Serves 2

2 large Portobello mushrooms

1 ripe avocado

lemon juice

4 eggs

splash of Eco-Mil almond cream

Himalayan pink salt and cracked black pepper

garlic powder

coconut oil

** 1 cup of Healing Intent

To serve:

1 rounded tbs flaked almonds, toasted

white truffle oil

chopped chives

roasted cherry tomatoes

1. Set the oven to 180C and melt a tablespoon of coconut oil in a saucepan. Place the mushrooms in a non stick tray and brush with the melted coconut oil on both sides. Season well and sprinkle with a little garlic powder. Place in the oven for 30 minutes to roast.

2. Mash the avocado and add a little lemon juice and season.

3. To make the scromlette: beat four eggs together with a little almond cream, and season. Melt a little coconut oil in a small non-stick saucepan and when hot, but not smoking, add the egg mixture, allowing the sides of the eggs to set a little. With a fork or small wooden spoon gradually and continuously draw the egg mixture to the centre of the pan until it is just set but not dry.

4. Place one roasted mushroom in the centre of each plate, add half the avocado and top with half of the 'scromlette'. Add a drizzle of truffle oil, sprinkle with toasted almonds and finish with the chopped chives.

5. Serve with a side of roasted cherry tomatoes.


** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.

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