Breakfast Recipe

Prep ingredients

Crack the eggs into a bowl, add the milk, a pinch of the salt (about 1/4 tsp) and 1/8 tsp black pepper, then whisk until combined and slightly frothy. Halve the cherry tomatoes. Slice the avocado in half, remove the pit, and slice or cube. If using herbs, finely chop them. Measure out butter and oil.

Toast bread

Toast the 4 slices of bread in a toaster or in a 350°F (175°C) oven until golden and crisp, about 3–5 minutes, or toast in a skillet 1–2 minutes per side with a little butter for extra flavor. Keep warm.

Sauté greens and tomatoes

Heat 1 tbsp olive oil in a medium nonstick skillet over medium heat. Add the cherry tomatoes and cook 2 minutes until they begin to blister. Add the baby spinach, 1/4 tsp salt, and 1 tsp lemon juice. Sauté, stirring, until spinach wilts, about 1–2 minutes. Transfer the greens and tomatoes to a plate and keep warm.

Cook scrambled eggs

Return the skillet to low–medium heat and add 1 tbsp unsalted butter. When butter is melted and foamy, pour in the whisked eggs. Let eggs set for 10–15 seconds, then gently stir with a spatula, folding from the edges to the center. Continue to cook, moving the eggs occasionally, until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat early if you prefer creamier eggs. Season with remaining salt and 1/8 tsp black pepper. If using cheese, stir in 1/4 cup cheese off the heat so it melts into the eggs.

Assemble plate

Divide toast between two plates. Top each toast with sliced avocado, season avocado with a pinch of salt. Spoon scrambled eggs beside or on top of the toast. Add sautéed spinach and blistered tomatoes next to the eggs. Drizzle hot sauce if using and sprinkle chopped herbs over the eggs and avocado.

If you opted for crumbled feta, sprinkle it over the warm sautéed greens or on top of the eggs after plating. Add hot sauce to taste. Scatter fresh herbs (chives or parsley) over the full plate for brightness.