Butterface Breakfast Recipe

Make the compound butter

In a small bowl, combine 4 tbsp softened unsalted butter, 2 tbsp finely chopped parsley, 1 tbsp sliced chives, 1 tsp minced garlic, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly distributed.

Toast the bread

Heat a skillet over medium heat or preheat a toaster/oven to 375°F (190°C). Spread about 1 tbsp of the herb butter on each bread slice. Toast the slices in the skillet butter-side down for 2–3 minutes until golden and crisp, or bake on a sheet pan for 6–8 minutes until edges are crisp and buttered surface is slightly browned. Keep warm.

Whisk the eggs

Crack 4 large eggs into a bowl, add 2 tbsp whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp hot sauce if using. Whisk briskly until combined and slightly frothy.

Cook the eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture. Let sit undisturbed for 10–20 seconds until edges begin to set. Using a heatproof spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked egg to flow out; repeat in 30-second intervals until eggs are softly set but still moist — about 3–4 minutes total for soft scramble. Remove from heat just before they reach desired doneness; residual heat will finish them.

Prepare avocado & tomatoes

Halve and pit the avocado, scoop flesh into a bowl and lightly mash with a fork leaving some chunkiness. Add 8 halved cherry tomatoes, 2 tbsp very thinly sliced red onion, 1 tsp lemon juice, 1 tbs extra-virgin olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Gently fold to combine and taste; adjust seasoning.

Divide the herb-buttered toast onto two plates (2 slices each). Spoon the warm soft-scrambled eggs evenly over the toasts.

Top the eggs with generous spoonfuls of the avocado-tomato mixture. Scatter 1/2 cup microgreens or baby arugula over both toasts and sprinkle 2 tbsp crumbled feta or grated Parmesan if desired.

Serve immediately while toast is crisp and eggs are warm. Offer extra hot sauce or lemon wedges at the table.