Scrambled Egg & Avo Burger (g/d) Recipe

Split the buns and heat a medium non-stick skillet over medium heat.

Add 1 tablespoon butter to the skillet and melt until foaming. Place cut-side down buns in the skillet and toast 1–2 minutes until golden and crisp. Remove and keep warm.

Crack the 2 eggs into a bowl. Add 2 tablespoons whole milk, a pinch of sea salt and a pinch of black pepper. Whisk thoroughly until mixture is uniform and slightly frothy.

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

Pour the egg mixture into the pan. Let sit undisturbed for 8–10 seconds until edges begin to set. With a silicone spatula, gently pull the set edges toward the center, allowing uncooked egg to flow outwards.

Continue folding slowly and occasionally — cook gently for about 1.5–3 minutes until curds are soft, creamy and slightly glossy. Remove from heat just before fully firm; carryover heat will finish them.

Halve and pit the avocado. Scoop the flesh into a bowl and mash lightly with a fork until slightly chunky.

Stir in 1 teaspoon lemon or lime juice and 0.25 teaspoon salt to season the avocado. Taste and adjust seasoning.

Spread the mashed avocado evenly on the bottom half of each toasted bun.

Divide the warm scrambled eggs between the two buns, placing the scramble on top of the avocado layer.

Drizzle or dot 0.5 teaspoon mild hot sauce over the eggs on each burger (total 1 teaspoon used). If using microgreens or baby spinach, top the eggs with a small handful.

Close each sandwich with the top bun, press lightly, slice in half if desired, and serve immediately.