Scrambled Egg Avocado
This scrambled egg avocado toast is creamy, protein-packed, and ready in minutes. A quick and healthy breakfast or snack that’s full of flavor.
Ingredients
- 4 large eggs
- 2 tablespoons milk optional – for creamier eggs
- 1 tablespoon unsalted butter
- 1 ripe avocado peeled, pitted, and sliced
- Salt and pepper to taste
- Red pepper flakes optional – for a little heat
- Fresh parsley or chives chopped (optional – for garnish)
- 2 slices of bread bagels, or wraps (optional – for serving)
Instructions
Step 1: Prep the eggs
- Crack the eggs into a medium-sized bowl. Add the milk if you’re using it, along with a pinch of salt and pepper.
- Whisk everything together until the mixture is well combined and slightly frothy. This step helps make the eggs light and fluffy.
Step 2: Heat the pan
- Place a nonstick skillet over medium-low heat and add the butter. Let it melt completely, swirling the pan to coat the surface. You want the butter to sizzle slightly but not brown.
Step 3: Cook the scrambled eggs
- Pour the whisked eggs into the skillet. Use a spatula to gently stir the eggs as they cook, moving them around the pan in a slow, folding motion.
- This technique creates soft, creamy curds. Remove the eggs from the heat while they’re still a little glossy, they’ll finish cooking from the residual heat.
Step 4: Prepare the avocado
- While the eggs are cooking, slice your avocado. You can fan it out for a fancy touch or mash it if you prefer a spreadable texture. Season with a pinch of salt and red pepper flakes for extra flavor.
Step 5: Assemble and serve
- Now for the fun part! If you’re serving the eggs and avocado on toast, bagels, or in a wrap, start by layering the avocado on your base.
- Top with the scrambled eggs and garnish with parsley or chives. Serve immediately and enjoy!