Scrambled egg in avocado with sunblush tomatoes

I've written about our attitude towards presents before and the fact that rather than completely stressing out at traditional present-giving times like Christmas and birthdays, we give presents whenever we feel like it or whenever we find something suitable... last week, this happened to almost coincide with Valentine's Day and I got a beautiful gift I am absolutely thrilled about.
Although I felt the dire need for improvements in this area, I'd never have gone and bought myself a new camera - I've been driving the same old car ever since we moved to the UK (and a dustbin on wheels before that in Vienna) simply because if it ain't broke, it's good enough to be driven. I don't see the old automobile as a status symbol, which saves me precious time on the weekend, not having to wash and turtle-wax it every Sunday ;-) and I've been applying the same rule to camera and other equipment - it works fine, so I won't spend God-knows-how-much on a new one.
Getting one as a present is a whole different story, however! I just love my new toy, the above is a just quick snapshot made when I first got it. Bound to make even better pictures when I'm done reading the manual, probably at around the same time next year...
PS: It was all meant to be about the picture - but since so many of you seem to be intrigued with the dish itself, I am adding the recipe retrospectively.

Scrambled egg in avocado with sunblush tomatoes
(serves 4)

2 ripe avocados
6 eggs
4 tbsp double cream
salt, pepper
a handful of sunblush tomatoes

For the eggs, lightly beat the eggs with a fork, then incorporate the cream. Season with salt and pepper. Heat some oil in a non-stick pan, then pour in the egg mixture. Cook until starting to set, turn off the heat, but continue to stir until the eggs have set but remain glossy and creamy. Season to your liking.
Cut the avocados in half, removing the stone, arrange each half on a small plate, scoop the scrambled eggs in and top with sunblush tomatoes. Serve with crusty ciabatta.

Comments

[martina]

Hallo johanna!

Bin heute wieder einmal mitten im Grübeln über eine Karte und ein Buch von dir gestolpert. Witzig wie viele Spuren von dir in meinem Leben sind. Ich besuche dich immer noch mindestens jeden zweiten Tag. Du bist glaube ich meine Seite, die in die weite Welt hinaus schaut. Ich hoffe, dass du deine Energie gut auf Arbeit und Familie aufteilen kannst.
Ich beginne morgen die Fortsetzung meines Studiums. Also lass uns fröhlich weiterarbeiten!! :-)

Liebe Grüße, Martina

[Michelle]

I must say, that looks really tasty! But is it the cooking or the camera? ;-) Looking forward to seeing lots more of your food photos.

[Cynthia]

Um, is it me? See pic & text but no recipe.

[johanna]

Cynthia surely isn't the only one who hasn't come across sunblush tomatoes yet... I’ve had this question before – makes me think I should add a glossary of things I use frequently… if only I had the time!

Sunblush tomatoes are also called semi-dry, they’re moister than sundried tomatoes and usually do come in a marinade, mostly oil. In which case you discard all the liquid first and only serve the tomatoes, although you could also stir some of the “juice” in with the eggs.

If you can’t find sunblush anywhere, you have two options: 1) take sundried and soak in water until they’re reasonably wet (in excess of 2 hours, I would say), you could even cook them in the water a bit, which would speed up the process. 2) Roast some tomatoes yourself, slow-roast small tomatoes cut in halves in an oven-proof dish (I would try 100 C probably for ca. 2 hrs), you can add some garlic and thyme and season them with balsamico.
Hope this helps…