Health & Nutrition

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  • Breakfast of Champions

    Breakfast of Champions

    Scrambled Eggs with Avocado Toast (Serves 2)

    What I love about this breakfast is that it is exactly what I crave under normal circumstances, but I can increase the calorie intake to suit my present dietary needs by using lots of butter in the pan and adding cheese to the eggs. It is safe to eat while on the neutropenic diet (just wash the avocado and the knife thoroughly with antibacterial soap before slicing), and it has all sorts of good things for you: healthy (monounsaturated) fats and antioxidants from the avocado, as well as protein, calcium and a bunch of nutrients and vitamins from the eggs. The crunchy toast doesn’t offer much in the way of nutrition, but it is really delicious, and adds to the calorie count, which is good when you are trying to gain a few pounds!



    4 organic eggs

    2 ripe Hass Avocados

    2 thick slices Country Loaf or Sourdough Bread

    ¼ cup grated cheese (I like Gruyère, but you’ll have to settle for the packaged kind, not the imported kind if you are neutropenic)

    Splash of whole milk (or heavy cream for extra calories)

    1 tablespoon butter

    Squeeze of lemon

    Fleur de Sel or Maldon or other sea salt with big nice crystals


    Melt the buter in a non-stick pan over low heat.

    In a large bowl whisk the eggs together with the milk and salt and pepper.

    Pour the eggs into the buttered pan and stir continually with a wooden spoon (never use metal with a non-stick pan!). Stirring is the only way to cook the eggs all the way through without drying them out too much. *If you are not neutropenic, cook the eggs however you like. Add the cheese when the eggs are almost cooked, and stir to combine.

    Meanwhile, toast the bread. When it is golden brown, drizzle a little bit of good olive oil onto it. Scoop out the avocado and smash it directly into the toast with a fork. The warm bread will sort of melt the avocado and make sure it gets into every nook and cranny. Add a squeeze of lemon juice (wash your lemon as you did your avocados), sprinkle with sea salt, and if your mouth isn’t too sensitive, add some red chili flakes for some heat.