Soft Scramble, Mushroom & Avocado Toast Recipe

Toast bread

Preheat a skillet or grill pan over medium-high heat. Brush both sides of sourdough slices lightly with 1 tbs olive oil. Toast slices in the dry skillet or place under broiler until golden and crisp on both sides, about 2–3 minutes per side. Transfer to a plate and keep warm.

Prepare smashed avocado

Halve and pit the avocado. Scoop flesh into a bowl and add 1 tbs lemon juice, 1 tsp sea salt, 1/2 tsp black pepper. Mash with a fork until slightly chunky but spreadable. Taste and adjust seasoning. Set aside at room temperature.

Cook maitake

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tsp olive oil. When butter foams, add torn maitake pieces in a single layer (work in batches if necessary). Let them sear without moving 1–2 minutes to get caramelized edges, then stir. Add minced garlic and thyme, cook 30–45 seconds until aromatic. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until mushrooms are golden and any released liquid has mostly evaporated, about 3–4 minutes total. Remove from heat and keep warm.

Beat eggs

In a medium bowl, crack 4 eggs and add 2 tbs milk, 1/2 tsp fine sea salt and 1/4 tsp black pepper. Whisk until just combined and slightly frothy; do not overbeat.

Make soft scramble

Heat a nonstick skillet over low–medium-low heat. Add 1 tbs unsalted butter and let it melt but not brown. Pour in beaten eggs. Using a silicone spatula, stir slowly and continuously—pulling the eggs from the edges to the center—keeping them moving so they form soft, custardy curds. Cook gently for 3–5 minutes until eggs are mostly set but still glossy and slightly runny. Remove from heat just before fully set (they will continue to cook from residual heat). Stir in half of the chopped chives.

Assemble toasts

Spread an even layer of the smashed avocado onto each toasted sourdough slice (about half the avocado per slice). Lightly season the avocado layer with a pinch of flaky sea salt and a little extra black pepper if desired.

Top each avocadoed toast with a portion of the warm maitake mushrooms, distributing them evenly.

Spoon the soft scrambled eggs over the mushrooms on each slice, keeping the eggs soft and cloud-like.

Drizzle approximately 1/2 tsp truffle oil over each assembled toast (total 1 tsp), then sprinkle crispy fried shallots (about 1 tbsp per slice). Garnish with remaining chives and microgreens if using. Finish with a light pinch of flaky sea salt.

Serve immediately so the toast remains crisp and the eggs stay soft. Enjoy warm.