Scrambled Eggs & Avocado Smash

Thermomix TM31 in caravan kitchen Caravan Kitchen Thermomix TM31

I’ve been asked a few times why I have kept my TM31 even though I have the TM5 and TM6.  I have kept it for two reasons, one: it has been a workhorse and has paid for itself many times over in the 13 years I’ve had it, and two: I have a very tiny kitchen in our little caravan and retiring the TM31 to the caravan has meant that I can still produce cafe & restaurant quality meals in a small space.  It is far more relaxing to have a leisurely breakfast with a couple of lattes while sitting in front of a caravan than in a busy cafe!

Scrambled Egg, Smashed Avocado & Mexican Bean Wraps

My husband was going to spend the day fishing on his kayak, so I wanted to make a protein filled breakfast for him.  Trawling the Internet, I found this recipe on the Australian Women’s Weekly recipe site “Scrambled Eggs, Smashed Avocado & Beans Breakfast Wrap” I thought it would fit the bill nicely.  I don’t like using the cooktop in our caravan, so it has become the home to our baby coffee machine and my beloved TM31.  I therefore couldn’t do the scrambled eggs in a pan BUT I could do them in the Varoma of the TM31.  I’m not a fan of doing scrambled eggs in the TM bowl because of the cleanup involved, but the Varoma does a great job of steamed scrambled egg with minimal cleanup.

Scrambled Eggs, Smashed Avocado and Mexican Wrap

Scrambled Eggs steamed in the Varoma, Avocado & Beans in the TM Bowl
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Universal
Keyword: egg, smashed avocado
Servings: 2
Author: Stacey Brown - Conversion of Australian Women’s Weekly recipe

Equipment

  • Thermomix

Ingredients

  • 1 small avocado 100g
  • 2 teaspoon lime juice
  • 2 teaspoon finely grated lime rind
  • 220 g tin baked beans
  • 1 medium tomato 150g, halved
  • 1/2 small red onion 50g
  • 1 green jalapeño chilli halved (remove seeds if desired)
  • 1/4 cup loosely packed fresh coriander leaves
  • 4 eggs
  • 20 g milk
  • 4 rye mountain bread wraps 100g

Instructions

  • Place a heatproof bowl in Varoma bowl (approximately 400 to 500ml). Place a heatproof shallow bowl (approx 400 to 500ml) in Varoma tray. Ensure Varoma fits together securely. Set aside.
  • Add lime zest to TM bowl. Mill 5 seconds, speed 8. Scrape down bowl and repeat if necessary.
  • Add avocado and juice to TM bowl. Mix 5 seconds, speed 4.
  • Remove from bowl and reserve.
  • Rinse bowl
  • Add coriander leaves, tomato, chilli and onion to bowl. Chop 5 seconds, speed 5.
  • Add baked beans and combine 5 seconds, reverse, speed 3.
  • Spoon into bowl in Varoma bowl.
  • Rinse bowl (omit this step if you don’t mind a little tomato flavour to your eggs)
  • Add eggs and milk to TM bowl and mix 10 seconds, speed 6
  • Pour eggs into bowl in Varoma tray
  • Rinse TM bowl and add 700ml of tap water
  • Place Varoma onto TM bowl and cook 20 minutes, Varoma, speed 2. Stop machine after 8 minutes, 12 minutes and 16 minutes to stir eggs. Extend time if necessary until eggs are cooked to your liking.
  • Break up egg curds into small pieces
  • Spoon avocado mix, scrambled egg and a small amount of baked beans over 2 pieces mountain bread and wrap it tightly.
  • Serve with remaining baked beans on the side.

Notes

Timing above is for room temperature tap water and room temperature eggs. Time will need to be adjusted for chilled eggs.

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