Smoky Scrambled Eggs with Red Onion, Jalapeño and Avocado


Sunday morning breakfast is one of my favourite meals if we aren’t rushing to the boys sporting commitments!

While the boys have “spaceman eggs” the adults have something a little more civilised.

The wrap in the photo is gluten free but you could use any kind of bread or miss it out all together as they are quite filling.


15mls olive oil

1/2 red onion, cut into wedges

25g pickled  jalapeño chillies

2 eggs

50mls cream

pinch of salt

1 teaspoon mild smoked paprika

1 avocado, sliced

1 wrap


Heat the oil in a small frying pan.

Add the onion and cook over medium to high heat until slightly browned and beginning to soften.

Add the jalapeños and cook for 1 minute, pour the  onions and jalapeños into a dish and return the pan to the heat.

In a jug, whisk the eggs, cream, salt and smoked paprika till well combined.

Pour the egg mixture into the pan and scramble the eggs.

Heat the wrap under the grill add the onions and jalapeños. Add the egg and top with avocado.

12 thoughts on “Smoky Scrambled Eggs with Red Onion, Jalapeño and Avocado”

  1. I thought that was a batter fired or breaded Tyson chicken tender peaking out from that wrap! LOL The recipe sounds delicious!

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