Avocado Scrambled Eggs Recipe

1. Prepare produce and dairy

Rinse the cherry tomatoes and pat dry. Halve or quarter the tomatoes depending on size. Crumble the barrel-matured feta into small pieces. Finely chop the chives (or thinly slice the green onion). Cut the avocado in half, remove the pit, scoop the flesh into a small bowl and mash lightly with a fork; season mashed avocado with 1/2 tsp lemon juice and a pinch (about 1/8 tsp) of salt and set aside.

2. Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk and a pinch (about 1/8 tsp) of salt. Whisk until the mixture is homogenous and slightly frothy; this will make the scrambled eggs tender and creamy.

3. Cook eggs slowly

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt but not brown. Pour the egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until the edges just start to set. Using a silicone spatula, gently pull the set edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue this gentle folding and stirring every 10–15 seconds, keeping the heat at medium-low. When the eggs are mostly set but still glossy and slightly runny (about 2–3 minutes total cooking time), remove the pan from the heat — the eggs will finish cooking in the residual heat.

4. Finish eggs with feta

Immediately sprinkle about two-thirds (roughly 35 g) of the crumbled barrel-matured feta over the eggs in the pan. Gently fold the eggs once or twice to distribute the feta without over-stirring. The feta will warm and soften but keep some texture.

5. Warm tomatoes (optional)

If you prefer slightly warmed tomatoes, return the skillet (after removing scrambled eggs to a plate) to medium heat, add 1 teaspoon olive oil, and sauté the halved cherry tomatoes cut-side down for 1–2 minutes until they blister slightly. Season with a pinch of salt and freshly ground black pepper. Remove from heat.

6. Assemble on plate

Place toasted bread or warm tortillas on plates if using. Spoon the mashed avocado onto the toast or directly onto the plate. Top with the cheesy scrambled eggs. Scatter the remaining crumbled barrel-matured feta (about 15 g) and the halved or blistered cherry tomatoes around or on top of the eggs. Sprinkle the chopped chives and the remaining 1/2 teaspoon freshly ground black pepper (or to taste) over everything. Taste and add additional sea salt if needed, keeping in mind the feta is salty.

7. Serve immediately while eggs are warm. Offer extra lemon wedges or hot sauce on the side. Leftovers (separate eggs and avocado) can be refrigerated for up to 1 day, but avocado texture will change.