Recipe: Egg & bacon with avocado and cress
Omelettes and egg recipes with herbs
November 24, 2010
The garden cress sown last month is ready to be harvested. This aromatic herb can be planted all year round, and I chose to cultivate it during fall because it seems very appropriate for this season: not only is rich in vitamin C, but it helps to calm the cough and has expectorant properties.
Garden cress can be used for a soup, but now the harvests are still limited. So I'm using it as a topping for meat and egg dishes, a perfect match for its pungent and fresh taste.
Egg & bacon with avocado and cress
2 slices of toasted bread
100g bacon or pancetta, diced
4 tbsp cream cheese (or yogurt)
2-3 tbsp of fresh cress
Cook the bacon in a pan for a couple of minutes, then add the beaten eggs and cook, stirring often.
Peel the avocado, core it and cut into slices.
Arrange the toasted bread slices on serving plates, cover with slices of avocado, scrambled eggs with bacon and cream cheese.
Garnish with cress and serve immediately.
One year ago:
Vegan steamed bao
This goes to Food Lover's Journey who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.