Scrambled Eggs and Avocado Recipe

Ingredients

• 4 large eggs
• 1 ripe avocado
• 2 tablespoons milk
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• 2 slices of toast
• Freshly squeezed orange juice (optional)

Instructions

1. Crack the eggs into a bowl. Add the milk and a pinch of salt and pepper. Whisk until the mixture is smooth and slightly frothy.
2. Heat the butter in a non-stick skillet over medium heat until melted.
3. Pour the egg mixture into the skillet. Let it sit, without stirring, for a few moments until it begins to set around the edges.
4. Gently stir the eggs with a spatula, creating soft folds. Cook until the eggs are softly scrambled, but still slightly runny. Remove from heat as they will continue to cook from residual heat.
5. Meanwhile, cut the avocado in half, remove the pit, and scoop out the flesh. Slice thinly.
6. Serve the scrambled eggs in a bowl, pairing them with avocado slices on the side. Season with more salt and pepper if desired.
7. Toast the bread slices and serve alongside the eggs and avocado. Enjoy with a small glass of freshly squeezed orange juice for a complete breakfast experience.

Helpful Tips

For a creamier texture, you can add a bit of cream cheese to the eggs while cooking. If you prefer your scrambled eggs firmer, cook them a little longer. Fresh herbs like chives or parsley can be sprinkled on top for extra flavor.

Storage Instructions

This dish is best enjoyed fresh, but you can store any leftover scrambled eggs in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet before serving.

Ingredient Substitutions

If you’re out of butter, olive oil can be used as a substitute. For a dairy-free option, use almond milk in place of regular milk.

Suggested Pairings

This dish pairs well with a fresh, green salad and a light vinaigrette. For drinks, consider a cup of herbal tea or a glass of sparkling water with lime.