Rh Scramble Recipe

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons crème fraîche, 1 teaspoon whole milk (optional), a pinch of fine sea salt and a pinch of freshly ground black pepper.

Whisk gently until the whites and yolks are combined but not frothy — you want a uniform pale yellow mixture. Over-whisking incorporates air and makes the curds too large when cooked.

Heat a nonstick or well-seasoned skillet over low–medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The pan should be warm, not hot; the goal is gentle, slow cooking.

Pour the egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to move the eggs in gentle folding motions every 10–15 seconds.

When the eggs are mostly set but still slightly runny and custardy (after about 2–3 minutes total, depending on heat), remove the pan from the heat. Stir in an additional tablespoon of crème fraîche if you like a richer finish (optional). Residual heat will finish cooking—this prevents dryness.

Taste and adjust seasoning with a small extra pinch of salt and pepper if needed.

While the eggs are finishing, halve and pit the ripe avocado. Scoop the flesh into a small bowl and lightly mash with a fork to a chunky consistency. Sprinkle with 1/2 teaspoon lemon juice and 1/4 teaspoon flaky sea salt if using; toss gently.

Toast 2 slices of bread until golden and warm. Butter if desired.

Plate: place toast on a plate, spoon the warm scramble onto the toast (or alongside). Top with spoonfuls of the mashed avocado. Sprinkle the thinly sliced fresh chives evenly over the eggs and avocado.

Finish with a light grind of black pepper and a tiny flake of flaky sea salt on the eggs if desired. Serve immediately while warm.