Scrambbled eggs “Perico”

This was my breakfast today: “Perico Eggs“. 

Years ago my breakfast used to be a couple of toasts (of supermarket loaf bread) with butter and jam. And on weekends or special days: croissants or other pastries from the bakery.

So my breakfast consisted of bombs of sugar and fat that didn’t bring me anything but glucose peaks and fast energy that after a short time it fell quickly producing in my body the need to eat again. 🙁

When they say that breakfast should be the most important meal of the day, obviously they don’t mean to eat lots of cookies, pastries, packaged juices or chocolate milk.

A real breakfast will give us protein, slow carbs, fibre, vitamins… and will give us energy for the whole morning without making us feel heavy or blown up.

You can find lots of ideas for a good breakfast in this blog ->

If you prepare this breakfast, maybe on the weekend when you have more time, I’m sure you will love it.

Per person:

1 egg

2 egg whites

½ spring onion or red onion

7-8 cherry tomatoes

¼ avocado

some fresh basil leaves

extra virgin olive oil

salt, black pepper

1 slice of whole flour bread


Slice the onion into thin strips and put it in a non-stick pan with a drizzle of olive oil, salt and pepper. Cook it at mid-low heat for a couple of min. Add the cherry tomatoes and continue cooking.

Beat the egg and egg whites, peel and dice the avocado and toast the bread in the toaster.

Once the onion is soft, add the eggs to the pan and stir it. When the eggs are nearly cooked, turn off the heat and add the avocado dices and some basil leaves. Stir gently to mix it and serve it on the toasted bread.

Ready to eat!

And if you feel like eating these “Perico eggs” for dinner or brunch… no problem! They are delicious at any time 🙂


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