Breakfast Recipe

Prep ingredients

Crack the eggs into a medium bowl, add the milk, a pinch (about 1/8 tsp) of salt and a pinch of pepper, then whisk until blended and slightly frothy. Slice the tomato into 1/4-inch rounds. Grate the cheddar cheese if not pre-shredded. Halve and pit the avocado if using, slice thinly.

Cook spinach

Heat a medium nonstick skillet over medium heat and add 1 teaspoon of butter (from the 2 tbs). Once melted, add the baby spinach and 1/4 tsp kosher salt. Sauté, stirring, until wilted, about 1–2 minutes. Transfer the wilted spinach to a small bowl and set aside.

Make scrambled eggs

Wipe the skillet clean and return to medium-low heat. Add the remaining 1 1/2 tbs butter and let it melt, swirling to coat the pan. Pour the whisked eggs into the skillet. Let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, scraping across the bottom and folding from edges to center. Continue cooking, folding every 10–15 seconds, until soft curds form and eggs are just set but still glossy, about 2–3 minutes total. Remove from heat and fold in half the shredded cheddar (about 1/2 cup) and the wilted spinach. Taste and season with additional salt and pepper as needed.

Toast bread and assemble

While eggs cook, toast the bread slices until golden in a toaster or in a separate skillet with 1 tsp olive oil. Place two toasted slices on each plate. Divide the scrambled eggs evenly over the toast. Top each portion with the remaining shredded cheddar and tomato rounds. If you like, place avocado slices alongside or on the toast.

Finish and garnish

Sprinkle chopped fresh herbs across the assembled plates and add a few turns of freshly ground black pepper. Serve hot with hot sauce or salsa on the side if desired.

For a quick pan-fried tomato: after toasting the bread, add a small splash (about 1 tsp) of olive oil to the hot skillet and cook the tomato slices 30–45 seconds per side until just softened and lightly charred; season with a pinch of salt. For avocado, fan slices across the toast or serve on the side with a squeeze of lemon if available. Add hot sauce or salsa to taste.