Spicy Scrambled Eggs & Avocado

Spicy Scrambled Eggs

In addition to being packed with bio-available protein and nutrients, free range eggs are incredibly versatile and carry a number of flavours and seasoning really well. While I’m typically partial to a runny yolk (aka #yolkporn), I like to mix it up every now and then with a spicy scramble – served with avocado, of course.


  • 3-4 free range eggs
  • 1 tbsp coconut milk
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp olive oil or coconut oil
  • generous squirt sriracha
  • ripe avocado
  • sea salt
  • red chili flakes


  • In a bowl, mix ingredients together, whipping with your fork until blended well and fluffy
  • Heat a bit of coconut oil in a frying pan and pour egg mixture in
  • Allow to cook for a bit then move mixture with your spatula, breaking up the eggs to make sure they don’t overcook in one place
  • Once fully cooked through, plate and serve with slices of ripe avocado, a sprinkle of sea salt and a few red chili flakes