for 4 hungry brunchers or equivalently more:
10 whites of fresh organic eggs
smoked sea salt
fresh pepper or chili from the mill
butter for the pan
1/2 cup leaves of fresh chives chopped
2 medium sized avocados
1/2 red onion
2 tbsp olive oil
1 tbsp lemon juice
1 tsp maple sirup
• Before you make the egg white omelette: cut the red onions in thin slices and stir fry them in the pan with some butter until tender, but not brown. I love them when they are still firm but have lost their strong taste. Remove them from the pan and let them cool.
• Cut the avocados in slices and brush them with the marinate of olive oil, lemon juice, salt and sirup and chili before you combine them with the completely cooled onions.
• To make the scrambled eggs, whisk the egg whites with salt and pepper in a bowl. I make individual omelettes in a small pan for one portion per person. Heat your pan on medium to high, melt 1 tsp butter and pour the egg whites into the hot pan not stirring in order to cook evenly a little lifting and making holes can help the liquid seep to the bottom make sure that you do not overcook The omelette must not be turned it is better when only crisp on the outer side.
To assemble, fill one half with a tbsp of the cooked and marinated onions, top with one half of a fan like cut avocado, fold over and sprinkle with the chopped fresh chives and serve warm with fresh white bread or toasted dark slice of bread. Sprinkle a little olive oil and lemon juice over the dish.