Toast Base
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Thick-cut bread – 2 slices (sourdough, brioche, or country bread)
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Butter or olive oil – 1 tbsp (for toasting)
Creamy Scrambled Eggs
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Large eggs – 4
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Heavy cream or crème fraîche – 2 tbsp (makes them extra creamy)
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Salt – ¼ tsp (plus more to taste)
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White or black pepper – a pinch
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Butter – 1 tbsp (for cooking)
Toppings
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Ripe avocado – 1 medium, sliced or mashed
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Lemon juice – 1 tsp (for avocado, prevents browning)
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Flaky sea salt – for finishing
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Fresh chives or parsley – 1 tbsp, chopped
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Optional add-ons: Red pepper flakes, everything bagel seasoning, smoked paprika, or a drizzle of hot honey
Method
1. Prepare the avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice thinly or mash lightly with a fork. Sprinkle with lemon juice and a pinch of salt. Set aside.
2. Toast the bread
Toast the bread until golden and crisp. You can use a toaster, or pan-toast with butter in a skillet over medium heat (1–2 minutes per side). Keep warm.
3. Make the creamy scrambled eggs
In a bowl, whisk eggs, heavy cream, salt, and pepper until just combined – no vigorous whisking (you want soft curds, not foam).
Heat a nonstick skillet over medium-low heat. Add 1 tbsp butter and let it melt until foamy but not browned.
Pour in the eggs. Let them sit undisturbed for 20–30 seconds until edges start to set. Using a rubber spatula, gently push cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.
Repeat gently – do not stir constantly. When eggs are mostly set but still look soft, glossy, and slightly runny (about 2–3 minutes), remove from heat. Residual heat will finish cooking them.
