PREP TIME: 20 MINUTES • COOK TIME: 10-12 MINUTES • SERVES: 4

8 eggs
1 garlic clove
1 cup crème fraîche
2 tablespoons olive oil
1 cup deseeded and diced tomatoes
½ red onion, finely diced
1 ripe avocado, deseeded cut into
1 cm cubes
½ cup coriander/cilantro leaves, chopped
salt and pepper
sourdough bread, to serve
1 1/2 tbsp Tamar valley truffled mushroom paste (optional)

• Chop the avocado, red onion, and tomatoes, and place them in a bowl with a drizzle of good-quality olive oil to make a salsa.
• In a large bowl, whisk together the eggs, crème fraîche, and truffled mushroom paste. Heat a pan over low-medium heat, add a little olive oil, and slowly cook the eggs, stirring continuously. While the eggs are cooking, toast the sourdough. Cook the eggs until they are just set.
• Once everything is ready, rub the toasted sourdough with a garlic clove. To serve, spoon the scrambled eggs over the sourdough and top with the prepared salsa. Garnish with a few sprigs of coriander.