Fluffy Scrambled Eggs with Avocado and Whole Wheat Toast

Start your day right with this vibrant, wholesome, and utterly delicious breakfast:Fluffy Scrambled Eggs with Avocado and Whole Wheat Toast! This plate is a testament to how simple ingredients can come together to create a satisfying and nutritious meal. Imagine perfectly cooked, light-as-air scrambled eggs, seasoned just right, paired with creamy slices of fresh avocado, and crisp, golden whole wheat toast. It’s a balanced combination of proteins, healthy fats, and complex carbohydrates that provides sustained energy to fuel your morning. Quick to prepare, easy to customize, and bursting with fresh flavors, this breakfast is a delightful way to nourish your body and brighten your day, whether it’s a busy weekday or a leisurely weekend.

Ingredients:

For the Fluffy Scrambled Eggs:

• 2 large eggs per serving (eg, 4 eggs for 2 servings)
• 1 tablespoon milk or half-and-half per 2 eggs (optional, for creaminess)
• Pinch of salt
• Pinch of freshly ground black pepper
• ½ tablespoon unsalted butter or olive oil (per 2 eggs)
• Optional Garnish: Fresh chives or green onions, thinly sliced

For the Avocado:

• ½ ripe avocado per serving, sliced ​​or mashed
• Pinch of salt
• Pinch of freshly ground black pepper (or red pepper flakes)

For the Toast:

• 1-2 slices whole wheat bread per serving
• Optional: Butter or avocado oil for spreading

Step-by-Step Instructions:

1. Prepare the toast:
   • Place the whole wheat bread slices in a toaster or under a broiler.
   • Toast to your desired level of golden brown crispness.
   • Once toasted, you can spread a thin layer of butter or avocado oil if desired. Set aside.
2. Prepare the avocado:
   • Carefully slice the ripe avocado in half, remove the pit, and gently scoop out the flesh.
   • Slice the avocado into thin, even slices, or mash it lightly with a fork directly on the plate.
   • Season the avocado lightly with a pinch of salt and a pinch of black pepper (or red pepper flakes for a subtle kick). Set aside on your serving plate.
3. Prepare the Scrambled Eggs:
   • In a medium bowl, crack the eggs. Add the milk or half-and-half (if using), salt, and black pepper.
   • Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Do not over-whisk, as this can make them tough.
   • Heat a non-stick skillet over medium-low heat. Add the butter or olive oil and let it melt until just shimmering (if using butter, don’t let it brown).
4. Cook the Scrambled Eggs:
   • Pour the egg mixture into the heated skillet.
   • Allow the eggs to cook undisturbed for about 30-60 seconds, until the edges just begin to set.
   • Using a rubber spatula, gently push the cooked portions from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
   • Continue to gently fold and stir the eggs, cooking them until they are set but still moist and creamy, about 2-3 minutes total. Remove from heat just before they are fully set, as they will continue to cook slightly from residual heat.
5. Assemble and Serve:
   • Immediately transfer the fluffy scrambled eggs to your serving plate, next to the avocado and toast.
   • If desired, garnish the eggs with thinly sliced ​​fresh chives or green onions for a pop of color and fresh flavor.
   • Serve warm with a glass of orange juice (as pictured) or your favorite morning beverage.

Tips, Variations, and Storage:

• Creamy vs. Fluffy:
  • Creamier:Cook on lower heat, stir constantly with a rubber spatula, and remove slightly undercooked. Add a touch of cream cheese or sour cream at the very end.
  • Fluffier:Whisk more vigorously to incorporate air. Cook at a slightly higher heat and allow to set more before stirring.
• Don’t Overcook:The key to fluffy, tender scrambled eggs is to remove them from the heat when they are just shy of being fully cooked.
• Add-ins:
  • Cheese:Sprinkle shredded cheese (cheddar, Monterey Jack) into the eggs during the last minute of cooking.
  • Veggies:Sauteed finely diced bell peppers, spinach, mushrooms, or onions before adding the eggs for a veggie scramble.
  • Herbs:Fresh dill, parsley, or tarragon can be added with the chives for garnish.
• Toast Alternatives:English muffins, bagels, or even a side of roasted sweet potato can replace whole wheat toast.
• Storage:Scrambled eggs are best enjoyed immediately. Leftover cooked eggs can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will change upon reheating. Avocado should be eaten fresh to prevent browning.

Pairings:

• Beverages:Coffee, tea, orange juice, or a smoothie are classic breakfast pairings.
• Protein Boost:Add a side of turkey sausage, ham, or smoked salmon.
• Fruit:A small bowl of mixed berries or a banana would complement this meal well.
• Hot Sauce:A dash of your favorite hot sauce on the eggs for those who like a little kick.

Quick Info:

• Prep Time:5-7 minutes
• Cook Time:5-7 minutes
• Total Time:10-14 minutes
• Servings:1 (easily scalable for more servings)
• Kitchen:American/Brunch
• Effort Level:Easy