Breakfast 3 Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 20–30 seconds.

Preheat pan

Place a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook eggs

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding every 10–15 seconds; cook until the eggs are mostly set but still slightly glossy and moist, about 2–3 minutes total. Remove from heat just before fully firm — residual heat will finish cooking.

Toast bread

While the eggs cook, toast the two slices of bread in a toaster or in a dry skillet until golden and crisp to your liking.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1/2 tsp lemon juice, 1/2 tsp extra-virgin olive oil, 1/4 tsp salt, and 1/4 tsp red pepper flakes. Mash with a fork to a chunky consistency.

Assemble toast

Spread the mashed avocado evenly over the toasted bread slices. If using, sprinkle optional garnishes (chopped chives/parsley and grated Parmesan or feta) over the avocado.

Top with eggs

Divide the scrambled eggs between the two avocado-topped toasts, gently piling them on top. Finish with an extra pinch of salt and a grind of black pepper if desired.

Serve immediately while eggs are warm and toast is crisp. This recipe yields two hearty open-faced avocado-and-scrambled-egg toasts. Pair with a hot coffee or fresh fruit as desired.