Sunday Brunch Recipe

Whisk eggs

Crack the 8 large eggs into a large bowl. Add 1 cup whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30–45 seconds).

Prep herbs & pan

Finely chop 2 tablespoons fresh chives and 1 tablespoon fresh parsley and set aside. Place a large nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Let the butter melt and foam but not brown.

Cook slowly

Pour the whisked eggs into the skillet. Allow eggs to sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the eggs from the edges toward the center. Continue to cook slowly, stirring and folding every 10–15 seconds, keeping the heat low so curds form gently. This should take about 4–6 minutes until eggs are mostly set but still slightly creamy.

Finish and season

Remove the pan from the heat when eggs are still slightly underdone (residual heat will finish them). Stir in the chopped chives and parsley. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm while you finish other components.

Combine ingredients: In a medium bowl, gently toss 2 diced ripe avocados with 2 cups halved cherry tomatoes and 1/4 cup very thinly sliced red onion.

Dress the salad: Drizzle 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice over the avocado-tomato mixture. Sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Fold gently to combine, taking care not to mash the avocado.

Add herbs & rest: Add 2 tablespoons torn fresh basil leaves and, if using, 1/4 cup crumbled feta or goat cheese. Let the salad sit for 5 minutes at room temperature to let flavors marry.

Heat oven or skillet: Preheat oven to 400°F (200°C) and arrange a rack in the middle, or heat a large cast-iron skillet over medium-high heat if toasting on the stovetop.

Brush and toast bread: Brush both sides of 4 sourdough slices with 2 tablespoons olive oil or melted butter. Place slices on a baking sheet and toast in the oven until golden and crisp, about 6–8 minutes, flipping halfway. If using a skillet, cook 2–3 minutes per side until nicely charred and crisp.

Rub with garlic & season: As soon as the toast comes out of the oven or off the skillet, rub the cut side of 1 garlic clove over the hot surface of each slice for a subtle garlic aroma. Sprinkle each slice with about 1/8 teaspoon flaky sea salt.

Plate: Lay two slices of herbed sourdough on each plate. Spoon a generous portion of the scrambled eggs with herbs onto the toast or alongside, as preferred.

Add salad & garnishes: Serve a portion of the avocado tomato salad on the side or atop the toast. Finish with a handful (about 1 cup) of microgreens or baby arugula and, if desired, a drizzle of extra-virgin olive oil, a sprinkle of crumbled cheese, and a dash (about 1 teaspoon) of hot sauce.

Serve immediately: Serve the brunch right away while eggs and toast are hot. Leftovers: store salad separately in an airtight container and eggs in the fridge up to 2 days; reheat eggs gently over low heat.