Scrambled Eggs With Avocado Tomato (Printable)
Fluffy eggs meet creamy avocado and caramelized tomatoes for a satisfying morning meal.
# What You Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tbsp milk (optional, for creamier eggs)
03 - 1 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Vegetables
05 - 1 ripe avocado
06 - 1 cup cherry tomatoes, halved
07 - 1 tbsp olive oil
08 - 2 tbsp fresh chives or parsley, finely chopped (optional)
→ To Serve
09 - 2 slices whole-grain bread, toasted (optional)
10 - Crushed red pepper flakes (optional)
# How-To Steps:
01 - Crack the eggs into a bowl, add milk (if using), salt, and pepper. Whisk until well combined and uniform in color.
02 - Heat butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. Stir gently with a spatula, pushing eggs from the edges to the center until softly set but still creamy. Remove from heat immediately to prevent overcooking.
03 - While eggs cook, heat olive oil in a separate skillet over medium-high heat. Add cherry tomatoes, cut side down. Sear for 2-3 minutes until lightly caramelized. Season with salt and pepper.
04 - Cut the avocado in half, remove the pit, and slice thinly into even pieces.
05 - Divide scrambled eggs between plates. Top with seared tomatoes and avocado slices. Sprinkle with fresh chives or parsley and crushed red pepper flakes, if desired. Serve with toast if using.
# Helpful Tips:
01 -
- It comes together in under 20 minutes but tastes like something from a brunch spot
- The contrast of temperatures and textures keeps every bite interesting
02 -
- Overcooked eggs cannot be saved so remove them from heat while they still look slightly underdone
- Seared tomatoes need that sizzle sound in the pan or they will not develop that sweet charred flavor
03 -
- Use a silicone spatula for the gentlest folding motion that keeps eggs tender
- Warm your plates briefly so everything stays hot while you assemble