Avocado On Sour Dough Toast with Chilli Scrambled Eggs
The English Kitchen
The English Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 184 g streaky bacon (6 1/2 ounces)
  • (I used sausages, one fat one each, grilled)
  • 4 large free range eggs
  • 100 g Rachel’s Greek Style Low Fat Yogurt (1/3 cup)
  • Salt & pepper
  • 1 red chilli, chopped (de-seed if you wish the dish to
  • be less hot)
  • 10 g salted butter (2 tsp)
  • 1 large ripe avocado, peeled and sliced
  •  
  • Cake Ingredients
  • 260 g butter, softened (1 cup plus 2 tsp)
  • 260 g, golden caster sugar (generous 1 1/3 cups)
  • 3 large eggs
  • 260 g self raising flour (1 3/4 cup)
  • 2 tsp baking powder
  • 60 g malted powder (1/4 cup)
  • 60 g Rachel’s Greek Style natural yogurt (1/4 cup)
  •  
  • Caramel Butter cream
  • 250 g butter, softened (1 cup)
  • 200 g icing sugar (generous
  • 1 1/2 cups)
  • 60 g Rachel’s Greek Style natural yogurt (1/4 cup)
  • 90 g Carnation caramel (1/3 cup dulce de leche)
  • A good pinch of sea salt flakes
  •  
  • Topping
  • 397 g Carnation caramel (14 ounces Dulce de leche)
  • 200 ml double cream (1 3/4 cup)
  •  
  • Peanut Brittle
  • 100 g caster sugar (1/2 cup)
  • 100 g peanuts, salted (2/3 cup)
  • Ingredients
  • 230 g white chocolate (8 ounces)
  • 190 ml double cream (13 TBS)
  • 180 g Rachel’s Greek Style Lemon Yogurt (scant 3/4 cup)
  • 30 g unsalted butter (2 TBS)
  • 200 g desiccated coconut and 1tbsp for the truffle mixture (2 2/3 cups)
  • 10 g freeze dried raspberries (about 2 TBS)
  • 2 drops of lemon oil or flavouring

Instructions

Comments

Log in or Register to write a comment.