Scrambled Eggs with Avocado (Printable Version)

Light fluffy eggs with rich avocado and sweet seared tomatoes make a satisfying morning meal.

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 2 tbsp milk (optional, for creamier eggs)
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Vegetables

05 - 1 ripe avocado
06 - 1 cup cherry tomatoes, halved
07 - 1 tbsp olive oil
08 - 2 tbsp fresh chives or parsley, finely chopped (optional)

→ To Serve

09 - 2 slices whole-grain bread, toasted (optional)
10 - Crushed red pepper flakes (optional)

# How to Make It:

01 - Crack eggs into a mixing bowl. Add milk if using, along with salt and pepper. Whisk until yolks and whites are fully incorporated and mixture appears uniform in color.
02 - Melt butter in a non-stick skillet over medium-low heat, swirling to coat the pan evenly. Pour in egg mixture. Using a heat-resistant spatula, gently push eggs from edges toward center, folding rather than stirring. Continue until eggs are softly set and still slightly creamy, about 2-3 minutes. Remove from heat immediately to prevent overcooking.
03 - While eggs cook, heat olive oil in a separate skillet over medium-high heat until shimmering. Arrange cherry tomatoes cut side down in the pan. Sear undisturbed for 2-3 minutes until edges are lightly caramelized and blistered. Season with salt and pepper.
04 - Cut avocado in half lengthwise, rotating knife around the pit. Twist halves to separate. Strike pit firmly with knife blade, twist to remove, then discard. Score flesh in a crosshatch pattern without piercing skin. Scoop out slices with a large spoon.
05 - Divide scrambled eggs evenly between two warmed plates. Arrange seared tomatoes and avocado slices alongside or atop eggs. Garnish with fresh chives or parsley and crushed red pepper flakes if desired. Serve immediately with buttered toast.

# Expert Tips:

01 -
  • The creamy avocado against warm seared tomatoes creates this incredible contrast that makes regular scrambled eggs feel like restaurant food
  • You can have it on the table in twenty minutes flat but it looks like you put way more thought into it
02 -
  • I learned the hard way that high heat makes scrambled eggs rubbery and sad, so keep that flame low and gentle
  • The tomatoes need to be dry before they hit the hot oil or they'll steam instead of sear
03 -
  • Butter the toast while it's still hot so it melts into every cranny
  • Warm your plates in the oven for two minutes so everything stays hot longer

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