Recipe: Colombian Eggs

Last weekend I visited the wonderful Duck & Waffle restaurant at the top of the Heron Tower in London. Apart from the breathtaking panoramic views of the city, the menu is an eclectic and playful mix of modern European and British foods.

Open 24/7, Duck & Waffle offers breakfast, brunch, all day and late night menus. On their breakfast menu, they have a non-European and British dish: Colombian Eggs. I spotted the recipe for this Duck & Waffle breakfast in Stylist magazine and decided to give it a whirl.

Colombian Eggs

  • 2 spring onions, sliced
  • 2 tomatoes, skinned, deseeded and diced
  • 2-4 slices sourdough bread (I substituted this for fresh Ciabatta rolls)
  • ½ avocado, sliced
  • 4 free range eggs, whisked
  • Salt and pepper
  • Butter
  • A few flakes of red chilli (optional)

Start by sweating the spring onions in a pan with a tiny bit of butter. I made the eggs how I like them; whisk the eggs with a bit more butter (and a dash of milk if you prefer) and scramble them together.

Meanwhile, warm the bread and lay out the avocado. Season the eggs and spoon them over the avocado, garnishing with tomatoes and fresh chives.

It’s a really simple recipe to rustle up on a Sunday morning so you don’t have to be a professional chef to create this tasty Duck & Waffle brekkie.

Check out Duck & Waffle’s website here.

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