Scrambled Eggs With Avocado Tomato (Printable version)

Fluffy eggs with creamy avocado and caramelized tomatoes make a satisfying breakfast.

# What You'll Need:

→ Eggs & Dairy

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

→ Vegetables

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

→ To Serve

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

# Directions:

01 - Crack eggs into a mixing bowl. Add milk if using, then season with salt and pepper. Whisk until fully combined and uniform in color.
02 - Melt butter in a non-stick skillet over medium-low heat. Pour in egg mixture. Gently push eggs from edges toward center using a spatula, creating soft curds. Remove from heat when eggs are softly set but still creamy—do not overcook.
03 - While eggs cook, heat olive oil in a separate skillet over medium-high heat. Place cherry tomatoes cut side down in the pan. Sear for 2–3 minutes until bottoms are lightly caramelized. Season with salt and pepper.
04 - Cut avocado in half lengthwise, remove pit, and scoop flesh from skin. Slice crosswise into thin, even strips.
05 - Divide scrambled eggs evenly between two plates. Arrange seared tomatoes and avocado slices on top. Garnish with fresh chives or parsley and crushed red pepper flakes if desired. Serve immediately with toast on the side.

# Expert advice:

01 -
  • It comes together in under twenty minutes but feels like something you would order at a fancy brunch spot
  • The combination of warm and creamy elements makes each bite interesting
02 -
  • Overcooked eggs are a tragedy so pull them from heat while they still look slightly underdone
  • Room temperature tomatoes sear better than cold ones straight from the fridge
03 -
  • Whisk eggs right before cooking for the fluffiest texture
  • Season tomatoes immediately after searing while they are hot

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