Toast Egg'stro'dinaire Recipe

Prep and heat

Bring a skillet or griddle to medium-high heat. Lightly brush both sides of each bread slice with the olive oil (or use 1/2 tbs oil and 1/2 tbs butter) to help crisp and brown evenly.

Toast the bread slices in the hot skillet 2–3 minutes per side, pressing gently with a spatula, until deeply golden and crisp. Alternatively, use a toaster and finish in a skillet with butter for better flavor.

Immediately spread ~1/2 tablespoon unsalted butter on each warm slice and sprinkle a light pinch of sea salt while still warm. Set aside on a rack to keep crisp.

Whisk eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the chopped chives. Whisk until mixture is uniform and slightly frothy — this yields tender, slightly creamy eggs.

Cook gently

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it foam without browning. Pour in the egg mixture and allow it to sit undisturbed for about 15–20 seconds until edges begin to set.

Using a silicone spatula, gently push set edges toward the center while tilting the pan to let uncooked egg flow beneath. Continue folding and moving the eggs in gentle cycles for 1.5–2 minutes until curds are soft, slightly glossy, and just cooked through. Remove from heat a touch early — residual heat will finish them.

If you prefer fried or over-easy eggs instead: heat 1 tbs butter in a skillet over medium-high, crack eggs in, cook until whites set and edges crisp ~2–3 min, flip briefly for over-easy, season with salt and pepper.

If using bacon, cook strips in a skillet until crisp, drain on paper towel, and chop into bite-sized pieces.

Slice the avocado and toss gently with a squeeze of half the lemon to prevent browning and to add brightness.

Assemble: place two warm buttered toast slices per serving on plates. Divide the soft scrambled eggs (or 1 egg fried each) evenly over the toast.

Top the eggs with avocado slices, a sprinkle of grated Parmesan, chopped bacon (if using), a small handful of microgreens or arugula, and a dusting of crushed red pepper flakes. Drizzle with the remaining lemon juice and optionally a teaspoon of hot sauce for heat.

Finish with an extra grind of black pepper and, if desired, a light pinch of flaky sea salt. Serve immediately while toast is still crisp and eggs are warm.