Brunch Recipe

Take all ingredients out and measure. Slice cherry tomatoes in half, pit and halve the avocado, and chop parsley. Preheat oven to 200°C (400°F) if you prefer to keep bacon warm in oven later.

Crack the eggs into a medium bowl, add the milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until uniform and slightly frothy.

Place a large skillet over medium heat. Arrange the bacon strips in a single layer and cook 3–4 minutes per side until crisp to your liking. Transfer cooked bacon to a paper-towel-lined plate. If keeping warm, place on a baking sheet in the preheated oven for up to 10 minutes.

Wipe the skillet lightly if needed and reduce heat to medium-low. Add 1 tbs butter and let it melt, swirling to coat the pan.

Pour the egg mixture into the skillet. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, scraping the bottom and folding the eggs toward the center. Continue cooking slowly until curds are soft and slightly runny — about 3–4 minutes total. Remove from heat when slightly underdone; residual heat will finish them. Season with a pinch of salt and a grind of black pepper.

If using cheese, stir in grated cheddar or parmesan in the last 30 seconds of cooking so it melts into the eggs.

While eggs are cooking, toast the bread slices until golden. Spread the remaining 1 tbs butter on the hot toast, or brush with olive oil for a lighter option.

Spoon the avocado into a bowl, mash with a fork until slightly chunky. Add lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbs chopped parsley. Taste and adjust seasoning.

In a small skillet over medium-high heat, add 1 tbs olive oil. Add halved cherry tomatoes, sprinkle with 1/4 tsp salt and 1/4 tsp smoked paprika. Sear for 2–3 minutes until softened and slightly blistered. Remove from heat and stir in a teaspoon of chopped parsley.

Spread mashed avocado evenly over each toast slice. Divide the scrambled eggs between the toasts, placing them on top of the avocado layer.

Arrange bacon strips alongside or over the eggs. Spoon blistered cherry tomatoes on the side or on top.

Finish with a drizzle of olive oil, a sprinkle of remaining parsley, a pinch of smoked paprika if desired, and a dash of hot sauce if using. Serve immediately.