Colombian eggs

  • serves 2
  • A little effort

This recipe for Colombian eggs is taken from Dan Doherty's book 'Duck & Waffle; recipes and stories'. It makes for the perfect light breakfast, plus it's ready in just 15 minutes. Try pepping it up with chorizo or smoked salmon, if you like.


Watch our 20-second video for the easiest way to stone an avocado…



  • unsalted butter 20g
  • spring onions 2, finely sliced at an angle
  • eggs 4, beaten
  • plum tomato 1, seeded and cut into 1cm dice
  • sea salt or black pepper
  • sourdough bread 2 slices
  • avocado 1 ripe, cut into 5mm-thick slices


  • Step 1

    Melt the butter in a frying pan. When it’s foaming, add the spring onions and cook until soft, taking care not to let them burn.

  • Step 2

    Add the eggs and scramble lightly. Finish with the diced tomatoes and season with salt and freshly ground pepper.

  • Step 3

    Toast the sourdough and lay the avocado on top. Spoon over the eggs, season again and serve.

    Recipe taken from Duck & Waffle: Recipes and Stories by Daniel Doherty, published by Mitchell Beazley (£25, octopus books.co.uk)