Scrambled Egg & Avo Burger Recipe

Halve and mash avocado

Cut the avocado in half, remove the pit, and scoop flesh into a small bowl. Mash lightly with a fork until slightly chunky. Stir in 1/2 teaspoon salt and 1 teaspoon of the mild hot sauce (reserve the remaining hot sauce for finishing). Set aside.

Toast buns

Split the buns and lightly brush the cut sides with 1 tsp olive oil (or use a little butter). Toast, cut-side down, in a preheated skillet over medium heat for 1–2 minutes until golden and warm. Transfer toasted buns to a plate and keep warm.

In a small bowl, crack the 2 eggs and add 2 tablespoons milk or cream. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until yolks and whites are fully combined and slightly frothy.

Heat a non-stick skillet over low–medium heat. Add 1 teaspoon unsalted butter and let it melt and foam but not brown.

Pour the eggs into the pan. Let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center in slow folding motions. Continue folding every 10–15 seconds; remove pan from heat when eggs are mostly set but still slightly glossy and very soft—carryover heat will finish them. Total cooking time about 1.5–2.5 minutes. Stir in the finely chopped chives if using.

Taste and adjust seasoning, adding a small pinch of salt or pepper if needed.

Spread the mashed avocado evenly on the bottom bun (about half the bowl per burger if making one).

Spoon the soft scrambled eggs onto the avocado, dividing eggs evenly between the two buns.

If using, add a small handful (about 1/4 cup) of salad greens or a couple tomato slices on top of the eggs.

Drizzle the remaining 1 teaspoon mild hot sauce over the eggs (adjust to taste). Sprinkle the remaining 1/4 teaspoon salt and a pinch of black pepper across both burgers if desired.

Place the top bun over each assembled bottom bun. Press gently and serve immediately while eggs are warm.