Avocado Toast with Scrambled Egg

4.58 from 7 votes

Avocado Toast with Scrambled Egg

Here's how to make avocado toast with scrambled egg the best possible version of itself. A quick, easy meal that's nevertheless positively divine.

Cook Time5

Total Time5

Course: Breakfast and Brunch

Cuisine: American

Keyword: avocado toast with scrambled egg

Servings:

Calories: 506kcal

Author: Carolyn Gratzer Cope

Ingredients

1 really good slice of bread
2 tablespoons (28 grams) butter, divided
1 small Hass avocado
1 tablespoon freshly squeezed lemon juice
Flaky sea salt for sprinkling
Freshly ground black pepper
2 large eggs
1 tablespoon heavy cream
⅛ teaspoon fine sea salt

Instructions

Toast the bread to your liking.
Spread it with half the butter while warm.
Halve, pit, and slice the avocado. Arrange slices onto buttered toast. (Or you can mash it if you prefer.)
Sprinkle with the lemon juice, and some flaky salt and freshly ground black pepper.
Crack the eggs into a bowl and pour in the cream. Add the fine sea salt and about ⅛ teaspoon freshly ground black pepper.
With a fork, beat the eggs until the contents of the bowl are an even, creamy yellow, with no visible bits of yolk or white.
Set a heavy 8- or 10-inch nonstick pan over medium-low heat. Add the butter. When it's melted and foamy, pour in the eggs.
Let the eggs sit undisturbed just until you can see around the edges that they've set on the underside. Then, in a few gentle motions, use a silicone spatula to pull the edges of the eggs into the center.
Repeat this process — letting the underside set, and then pulling the edges to the center — once or twice more as needed. You can lift the pan up off the heat a bit to control the temperature so the eggs set without browning.
Just before you think the eggs are perfectly cooked, remove the pan from the heat. They'll keep cooking a bit with their residual heat and end up just right.
Arrange eggs over avocado toast, sprinkle with additional flaky salt and pepper if you like, and serve right away.

Notes

Any large, good-quality slice of bread that toasts well will work here. Sourdough, rye, and hearty seeded multigrain are my top choices.
You'll need one tablespoon of really good dairy for your scrambled eggs. I prefer organic heavy cream, but you can use light cream, half and half, or even whole milk if you prefer.
This meal is super-quick to put together, and it's at its best shortly after cooking, so I don't recommend making it in advance.
You can store leftover scrambled eggs in an airtight container in the fridge for a week and reheat with a quick spin in the microwave or a nonstick pan.

Egg variations

If you like, you can vary the style of eggs, without making additional changes to the recipe. Try them scrambled soft and custardy, fried, jammy, hard-boiled, or poached.

Suggested embellishments

This simple dish is perfect as-is, but it can be fun to go nuts with the additions from time to time. Here are a few favorite ideas:

Add smoked salmon, bacon, or sliced and pan-fried Spanish chorizo
Sprinkle with shiitake bacon
Top with your favorite jarred red or green salsa or pico de gallo
Swap in perfect guacamole for the avocado
Add your favorite hot sauce
Spread a little bit of dijon onto the toast along with the butter

Nutrition