Avocado Toast with Scrambled Egg
Avocado Toast with Scrambled Egg brings together crisp buttered bread, bright avocado, and tender eggs for one cozy breakfast plate.
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast and Brunch
- Cuisine: American
Ingredients
Scale
- 1 excellent slice of bread
- 2 tablespoons (28 grams) butter, separated
- 1 small Hass avocado
- 1 tablespoon fresh lemon juice
- Flaky sea salt, to finish
- Black pepper, ground fresh
- 2 large eggs
- 1 tablespoon heavy cream
- ⅛ teaspoon fine sea salt
Instructions
- Toast the bread until it is crisp and browned the way you like it.
- While the toast is still hot, coat it with half of the butter.
- Cut the avocado in half, remove the pit, and slice the flesh. Layer the slices over the buttered toast, or mash the avocado onto the bread if you prefer.
- Drizzle the avocado with lemon juice, then add flaky sea salt and freshly ground black pepper.
- Crack the eggs into a small bowl. Add the heavy cream, fine sea salt, and about ⅛ teaspoon freshly ground black pepper.
- Beat with a fork until the eggs and cream look smooth, pale yellow, and fully blended.
- Warm a heavy 8- or 10-inch nonstick skillet over medium-low heat. Add the remaining butter and let it melt until bubbly.
- Pour the egg mixture into the skillet and let it rest briefly, just until the bottom begins to set near the edges.
- Using a silicone spatula, gently draw the set edges toward the middle so the uncooked egg can move across the pan.
- Continue this gentle folding once or twice more, adjusting the pan off the heat if needed so the eggs stay soft and do not brown.
- Take the pan off the heat when the eggs still look slightly underdone; the warmth in the pan will finish them.
- Spoon the scrambled eggs over the avocado toast. Add extra flaky salt and pepper if desired, then serve immediately.
Notes
- Use a large, sturdy slice of bread that browns well. Sourdough, rye, and seeded multigrain are all good choices.
- Heavy cream makes the eggs especially rich, but light cream, half and half, or whole milk can also be used.
- This toast is best eaten soon after cooking, so it is not a strong make-ahead option.
- Leftover scrambled eggs may be refrigerated in an airtight container for up to one week. Rewarm them briefly in the microwave or in a nonstick skillet.
- You can use another egg style without changing the rest of the recipe. Fried, jammy, hard-boiled, poached, or soft scrambled eggs all work.
- Optional toppings include smoked salmon, bacon, Spanish chorizo, shiitake bacon, salsa, pico de gallo, guacamole, hot sauce, or a thin layer of Dijon with the butter.
Nutrition
- Serving Size: 1
- Calories: 506 kcal
- Sugar: 3 g
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g polyunsaturated fat
- Carbohydrates: 30 g
- Fiber: 11 g
- Protein: 19 g
- Cholesterol: 389 mg
Keywords: Avocado Toast with Scrambled Egg, avocado toast, scrambled egg toast, breakfast toast, brunch recipe