Japanese Style Scrambled Eggs with Black Sesame Crusted Avocado
Get ready to experience a breakfast like no other with this Japanese Style Scrambled Eggs with Black Sesame Crusted Avocado. This dish combines the velvety goodness of scrambled eggs with the delicate nuttiness of black sesame-crusted avocado. This incredibly flavourful dish has been lovingly created for us by Masterchef Contestant Abbey Rose.
Crack the eggs into a medium bowl. Add the water, white dashi and tamari. Beat with a fork until evenly combined, then set aside.
Cut avocado in half, remove seed/skin and cut into quarters lengthways.
Place the black sesame seeds onto a small, flat-based plate or dish. Dip one flat side of each avocado quarter into the sesame seeds, then set aside.
Cut the nori sheet into long thin strips using a pair of kitchen scissors and set aside.
Toast your bread, ready to serve.
Meanwhile, heat a non-stick frypan to medium heat, add the extra virgin sesame oil and coat base of the pan before pouring in the egg mixture.
Gently push the egg mixture around the pan with a spatula in a gentle sweeping motion until just cooked through.
To serve, place two pieces of toast on each plate and divide the crusted avocado and scrambled eggs between both plates. Top with a mound of nori strips. Drizzle with a little extra sesame oil and a pinch of black sesame seeds if desired. Enjoy!
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