Name: Scrambled Eggs with Avocado on Toast
Ingredients: Ripe Avocado: (1 large or 2 small) – Choose an avocado that yields slightly to gentle pressure, indicating perfect ripeness for creamy mashing and delicious flavor.; Large Eggs: (2 per serving) – Opt for fresh, high-quality eggs for the best taste and texture in your scrambled eggs. Free-range or organic eggs are excellent choices if available.; Whole Wheat Bread: (2 slices per serving) – Select your favorite whole wheat bread for a nutritious and fiber-rich base. Sourdough, multigrain, or even gluten-free options work beautifully too.; Olive Oil: (1 tablespoon) – Extra virgin olive oil is recommended for its healthy fats and subtle flavor, perfect for both cooking the eggs and drizzling over the avocado toast.; Lemon Juice: (1 teaspoon) – Freshly squeezed lemon juice adds a bright, zesty flavor to the mashed avocado, preventing browning and enhancing the overall taste.; Sea Salt: (To taste) – Use sea salt to season both the scrambled eggs and avocado to perfection, bringing out the natural flavors of the ingredients.; Black Pepper: (Freshly ground, to taste) – Freshly ground black pepper adds a subtle spice and depth of flavor to both the eggs and avocado.; Red Pepper Flakes (Optional): (Pinch, for garnish) – A sprinkle of red pepper flakes adds a touch of heat and visual appeal for those who like a little kick.; Fresh Herbs (Optional): (Such as chives, parsley, or cilantro, for garnish) – Freshly chopped herbs elevate the dish with a pop of color and fresh, aromatic flavor.

Ingredients

Ripe Avocado: (1 large or 2 small) – Choose an avocado that yields slightly to gentle pressure, indicating perfect ripeness for creamy mashing and delicious flavor.
Large Eggs: (2 per serving) – Opt for fresh, high-quality eggs for the best taste and texture in your scrambled eggs. Free-range or organic eggs are excellent choices if available.
Whole Wheat Bread: (2 slices per serving) – Select your favorite whole wheat bread for a nutritious and fiber-rich base. Sourdough, multigrain, or even gluten-free options work beautifully too.
Olive Oil: (1 tablespoon) – Extra virgin olive oil is recommended for its healthy fats and subtle flavor, perfect for both cooking the eggs and drizzling over the avocado toast.
Lemon Juice: (1 teaspoon) – Freshly squeezed lemon juice adds a bright, zesty flavor to the mashed avocado, preventing browning and enhancing the overall taste.
Sea Salt: (To taste) – Use sea salt to season both the scrambled eggs and avocado to perfection, bringing out the natural flavors of the ingredients.
Black Pepper: (Freshly ground, to taste) – Freshly ground black pepper adds a subtle spice and depth of flavor to both the eggs and avocado.
Red Pepper Flakes (Optional): (Pinch, for garnish) – A sprinkle of red pepper flakes adds a touch of heat and visual appeal for those who like a little kick.
Fresh Herbs (Optional): (Such as chives, parsley, or cilantro, for garnish) – Freshly chopped herbs elevate the dish with a pop of color and fresh, aromatic flavor.

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Instructions

Prepare the Avocado: Begin by slicing the avocado in half lengthwise, around the pit. Twist the two halves to separate them. Remove the pit by gently tapping it with the blade of a knife and twisting it out (exercise caution!). Scoop out the avocado flesh into a small bowl.
Mash the Avocado and Season: Add the lemon juice, a pinch of sea salt, and a pinch of black pepper to the bowl with the avocado. Using a fork, mash the avocado to your desired consistency. Some prefer it completely smooth, while others like it a bit chunky. Taste and adjust seasoning as needed. Set aside. The lemon juice will help prevent the avocado from browning while you prepare the rest of the dish.
Toast the Bread: While the avocado is setting, toast your slices of whole wheat bread to your preferred level of crispness. You can use a toaster, toaster oven, or even a pan on the stovetop. For stovetop toasting, lightly brush the bread with olive oil or butter and toast in a pan over medium heat until golden brown and crispy on both sides. Set the toasted bread aside on plates.
Prepare the Eggs: Crack the eggs into a medium bowl. Add a pinch of sea salt and a pinch of black pepper to the eggs. Whisk the eggs vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. This step is crucial for achieving light and fluffy scrambled eggs. Over-whisking isn’t necessary, just ensure everything is well incorporated.
Cook the Scrambled Eggs: Place a non-stick skillet over medium-low heat. Add the olive oil to the skillet and let it heat up for a moment until it shimmers slightly. Pour the whisked eggs into the hot skillet. Immediately reduce the heat to low. This is key to preventing the eggs from cooking too quickly and becoming dry.
Gently Scramble the Eggs: Let the eggs cook undisturbed for about 30 seconds, allowing a thin layer to set on the bottom. Then, using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, gently stirring and pushing the eggs around the pan, until they are mostly cooked but still slightly moist and creamy. Avoid overcooking, as scrambled eggs continue to cook from residual heat even after being removed from the pan.
Assemble the Avocado Toast: Once the scrambled eggs are cooked to your desired consistency, immediately remove them from the heat. Spread the mashed avocado evenly over the toasted bread slices.
Top with Scrambled Eggs: Spoon the warm, fluffy scrambled eggs generously over the mashed avocado on each slice of toast.
Garnish and Serve: If desired, garnish with a sprinkle of red pepper flakes, freshly chopped herbs like chives, parsley, or cilantro, or an extra drizzle of olive oil. Serve immediately and enjoy your delicious and healthy Scrambled Eggs with Avocado on Toast!

Nutrition

Serving Size: one normal portion
Calories: 450
Protein: 20 grams