Scrambled Eggs with Avocado

My roommate Sarah used to make this on Sunday mornings when we were both too broke to go out for brunch. The smell of searing tomatoes would wake me up before my alarm, and I'd shuffle into the kitchen to find her already at the stove, hair in a messy bun, humming to herself. She taught me that the secret was patience with the eggs and high heat for the tomatoes. Now it's my go-to when I want something that feels fancy but takes almost no effort.

Last winter my sister came over after a rough breakup, and I made this for her without really thinking about it. She took one bite and started crying, then laughing, because it was exactly what our mom used to make us when we were kids having bad days at school. Food has this weird way of reaching us when words can't quite get there.

Ingredients

• 4 large eggs: Room temperature eggs whisk up better and cook more evenly, so take them out of the fridge about fifteen minutes before you start
• 2 tbsp milk: This is totally optional but I've found it makes the eggs noticeably more tender and creamy
• 1 tbsp unsalted butter: Unsalted lets you control the seasoning better, and butter gives the eggs a richness you just can't get from oil
• Salt and freshly ground black pepper: Grind your pepper fresh if you can, the pre-ground stuff loses its punch pretty quickly
• 1 ripe avocado: Give it a gentle squeeze, it should yield slightly but not feel mushy
• 1 cup cherry tomatoes: I like the mixed colored ones because they make the dish look so vibrant on the plate
• 1 tbsp olive oil: You need a neutral oil with a higher smoke point for searing the tomatoes properly
• 2 tbsp fresh chives or parsley: Fresh herbs make such a difference here, dried ones won't give you that bright pop of flavor
• 2 slices whole-grain bread: Totally optional but I love having something to scoop up all those creamy egg bits with
• Crushed red pepper flakes: Just a pinch adds this subtle warmth that really ties everything together

Instructions

Prep the eggs:

Crack them into a bowl, add the milk if you're using it, then whisk until the yolks and whites are completely blended. Season with salt and pepper now so the flavors get incorporated throughout.

Cook the eggs low and slow:

Melt the butter in a non-stick skillet over medium-low heat, then pour in the eggs. Use your spatula to gently push them from the edges toward the center, making soft curds. Take them off the heat while they still look slightly underdone since they'll keep cooking in the pan.

Sear the tomatoes:

While the eggs are going, heat olive oil in another skillet over medium-high heat until it shimmers. Place the tomatoes cut side down and let them sizzle undisturbed for two to three minutes until they develop a nice caramelized spot.

Prep the avocado:

Slice it in half around the pit, twist to separate, and carefully remove the pit with your knife. Slice it thinly while the eggs finish cooking.

Plate it all together:

Divide the eggs between two plates, arrange the seared tomatoes and avocado slices on top, then sprinkle with fresh herbs and red pepper flakes if you like a little kick.

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My dad started making this after his heart attack, when he had to completely change how he ate. He'd stand at the stove, humming old Beatles songs, carefully searing each tomato half like it was the most important thing in the world. Said it made him feel like he was still eating something indulgent even though it was actually pretty good for him.

Perfecting Your Scramble

The difference between okay scrambled eggs and great ones comes down to how often you stir. I used to constantly mess with them, but now I let them sit for just a moment between pushes, which creates those fluffy curds everyone loves. Also, taking them off the heat when they still look slightly wet is scary at first but completely necessary.

Avocado Timing

I used to slice my avocado way too early and it would start turning brown before I even plated everything. Now I wait until the very last second, right before serving, to cut it. If you do need to prep it ahead, leave the pit in and squeeze some fresh lemon juice over the cut surface to keep it looking fresh.

Serving Suggestions

Sometimes I'll crumble some feta over the top if I want something extra salty and tangy. A dollop of Greek yogurt works too and keeps things lighter. On weekends, I'll add a side of crispy bacon because why not treat yourself once in a while.

• Hot sauce drizzled over the whole thing takes it to another level
• A handful of arugula underneath adds nice peppery freshness
• Fresh lemon juice squeezed over the avocado brightens everything up

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Hope this becomes one of those recipes you can make without even thinking, the kind that comforts you without asking for anything in return.

Recipe FAQs

→ How do I keep scrambled eggs from becoming dry?

Cook eggs over medium-low heat and remove them from the pan while they still look slightly underdone. The residual heat will finish cooking them to perfectly creamy consistency. Avoid over-stirring, which breaks down the curds.

→ Can I prepare components ahead of time?

Wash and halve the tomatoes in advance, but sear them just before serving for best texture. Eggs should always be cooked fresh, but you can slice the avocado a few minutes ahead and squeeze lemon juice over it to prevent browning.

→ What other vegetables work well in this dish?

Sautéed spinach, roasted bell peppers, or grilled zucchini complement the creamy eggs and avocado beautifully. You can also add caramelized onions for sweetness or sautéed mushrooms for earthy depth.

→ How do I know when cherry tomatoes are properly seared?

The cut side should develop a dark golden-brown color and the tomatoes will start to soften and release their juices. This takes about 2-3 minutes over medium-high heat. Season immediately after removing from heat.

→ Is milk necessary for fluffy scrambled eggs?

Milk is optional but creates lighter, creamier curds. For dairy-free versions, you can use water or skip it entirely—the eggs will still be delicious, just slightly denser. The key is gentle heat and not overcooking.

→ What type of avocado works best?

Choose ripe but firm avocados that yield slightly to gentle pressure. They should slice cleanly without mushing. Overripe avocados can become brown and lose their texture, while underripe ones lack creaminess.