Scrambled eggs with potato gratin and avocado

Prepare the gratin. Mix cream with milk. Add garlic, 25 grams of butter, nutmeg, and thyme. Reduce the mixture by half until thickened. Slice the potatoes very thinly and add to the sauce. Cook for about 15–20 minutes until the potatoes reach an al dente consistency—they should not fall apart. Then use a slotted spoon to remove the potatoes while ensuring excess moisture remains in the saucepan and layer them in a baking dish lined with parchment paper. Cover with foil and bake in the oven for 30–40 minutes. After that, remove the foil, sprinkle with cheese and bake for another 5–10 minutes until fully melted. Remove from oven, press down and cool down. Cut into equal pieces. Before serving, fry or reheat in the oven at 180 degrees.

Prepare a sweet cream from avocado. Peel the avocado, remove the pit, and carefully slice it. Then mash it while adding lime juice, salt, sweet chili sauce, and half of the olive oil. Mix thoroughly.

To fry one portion of eggs, pour 10 ml of olive oil into the pan and add 20 grams of butter. Add the eggs and fry over medium heat until cooked. Serve the eggs with potato gratin and avocado cream.