Biscuits with Avocado & Egg

Last summer, we spent a couple of days of our vacation in Brooklyn, New York. We had breakfast at this very nice place, Café Madeline. I had these biscuits (also called scones) with avocado and egg. They were delicious which is why I decided to make them for our Sunday morning breakfast and the blog. The biscuits are delicious with nasturtium, which is a plant that has edible leaves and flowers. The leaves taste a little like watercress. They are still blooming on our balcony and I think they make every dish look special.

When making these biscuits I use kefir instead of buttermilk, because it’s less sour, which I think tastes better. Of course you can use buttermilk as well. Make sure the butter is really cold in order to get the perfect crumbly biscuits.


Serves 4-6
Action time: 15-20 minutes + 20-25 minutes baking time + 30 minutes resting time

For the biscuits:
2 1/3 cup / 300 g (spelt) flour, plus extra
1/2 tsp salt
2 tsp baking powder
10 1/2 tbsp / 150 g chilled butter, diced
7 fl oz / 200 mL kefir or thick buttermilk, plus extra

For the toppings:
2-3 ripe avocados
lemon juice, to taste
a pinch of crushed red pepper flakes (in a grinder)
olive oil to fry the eggs in
4-6 eggs
grated cheese (optional)
nasturtium, leaves and flowers

Extra: parchment paper

1. First make the biscuits. In a bowl, mix the flour, salt, and baking powder. Add the butter en rub with your fingers until it resembles bread crumbs. Add the kefir or buttermilk and mix with a wooden spoon until the dough comes together, work quickly. The dough is fairly sticky. Sprinkle enough flour on a work surface and put the dough on top. With floured hands, shape the dough into a thick circle, about 1 inch / 2 1/2 cm thick. Put the dough into the fridge and let rest for about 30 minutes.

2. Preheat the oven to 410F/210C. Take the dough out of the fridge and cut it (with a floured knife) into 8 triangles. Put them on a baking sheet covered with parchment paper and brush the tops with kefir or buttermilk. Bake for 20-25 minutes until golden brown.

3. Meanwhile, mash the avocados with a fork and add the lemon juice, salt, and pepper flakes.

4. Remove the biscuits from the oven. Heat some olive oil in a frying pan and make 4-6 sunny-side-up eggs. You can sprinkle over some cheese if you like (I love eggs with melted cheese!). Slice the still warm biscuits open and put on the avocado and eggs. Garnish with nasturtium.


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