Scrambled Eggs with Avocado Toast
Soft scrambled eggs served over avocado toast with lemon, butter, cream, sea salt, and black pepper.
Ingredients
- 2 large eggs
- 1 tablespoon heavy cream
- 1 slice whole grain or sourdough bread
- 2 tablespoons butter divided, preferably grass-fed
- 1 small Hass avocado
- 1 tablespoon freshly squeezed lemon juice
- Flaky sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Toast the bread until golden and firm enough to support the toppings. Spread half the butter on while the toast is warm.
- Halve the avocado, remove the pit, and slice it thinly. Overlap the slices across the toast.
- Add lemon juice, flaky sea salt, and black pepper directly to the avocado layer.
- Crack eggs into a bowl, add heavy cream, fine sea salt, and black pepper, then beat until fully combined.
- Set a heavy 8- or 10-inch nonstick pan over medium-low heat. Add the remaining butter, then pour in the eggs when melted and foamy.
- Let the eggs sit for about 30 seconds, then pull the set edges toward the center with a silicone spatula. Repeat until soft curds form, about 3–4 minutes total.
- Remove the pan while the eggs still look slightly glossy. Place the eggs over the avocado just before serving and finish with more flaky salt and pepper if needed.
Notes
This recipe is best eaten immediately. For meal prep, toast the bread, prepare the avocado with lemon juice, and beat the eggs ahead; cook the eggs fresh in the morning for the best texture.
Nutrition is estimated for the full serving and includes 2 eggs, 1 tablespoon cream, 1 slice bread, 2 tablespoons butter, 1 small avocado, and lemon juice.
Nutrition is estimated for the full serving and includes 2 eggs, 1 tablespoon cream, 1 slice bread, 2 tablespoons butter, 1 small avocado, and lemon juice.