Breakfast Recipe

Beat eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk and 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk until the mixture is uniform and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook gently

Pour the beaten eggs into the skillet. Let sit undisturbed for 10–15 seconds until the edges begin to set. With a silicone spatula, gently push the cooked edges toward the center, allowing uncooked egg to flow out. Continue folding every 10–15 seconds until soft curds form and eggs are mostly set but still slightly glossy (about 2–3 minutes total).

Finish

Remove the pan from heat when the eggs are slightly underdone—they will continue to firm for 30 seconds. Swirl in an extra small pat of butter if desired. Taste and adjust seasoning with a pinch more salt or pepper.

Toast bread

Toast 2 slices of sourdough to your preferred level (medium golden recommended). Immediately spread 1 teaspoon butter on each slice if using.

Prep avocado

Halve and pit the ripe avocado. Scoop the flesh into a small bowl. Add 1 teaspoon fresh lemon juice, 0.25 teaspoon red pepper flakes, 1 teaspoon extra-virgin olive oil and 0.25 teaspoon sea salt. Mash with a fork to a chunky, spreadable consistency.

Assemble

Divide the mashed avocado between the two toasted slices and spread evenly. Optionally drizzle a little olive oil and sprinkle additional red pepper flakes or sea salt to taste.

Top with eggs

Spoon the warm scrambled eggs on top of or alongside the avocado toast. Garnish with microgreens or chopped chives and a dash of hot sauce if desired.

Quick salad

In a small bowl, toss 1 cup baby arugula and 6 halved cherry tomatoes with 1 teaspoon olive oil, 0.5 teaspoon white vinegar or lemon juice, and 0.125 teaspoon salt until lightly dressed.

Serve

Place the dressed greens beside the avocado toast and eggs. Optionally finish with an extra grind of black pepper or a few more microgreens.

Offer hot sauce on the side and sprinkle chopped chives or microgreens over the eggs and toast for a bright finish.