Scrambled Eggs Avocado Tomato (Printable)
Fluffy eggs with creamy avocado and sweet seared tomatoes make a perfect morning meal.
# What You'll Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 2 tbsp milk
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
→ To Serve
09 - 2 slices whole-grain bread, toasted
10 - Crushed red pepper flakes
# How To Make It:
01 - Crack eggs into a mixing bowl. Add milk if using, plus salt and pepper. Whisk until thoroughly 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 with spatula, creating soft curds. Remove from heat when eggs are softly set but still creamy—about 2-3 minutes total.
03 - While eggs cook, heat olive oil in separate skillet over medium-high heat. Place cherry tomatoes cut side down. Sear for 2-3 minutes until surfaces are lightly caramelized and blistered. Season with salt and pepper.
04 - Cut avocado in half lengthwise, remove pit carefully. Scoop flesh from skin and slice into thin, even strips.
05 - Divide scrambled eggs 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 toasted bread on the side.
# Expert Tips:
01 -
- Restaurant quality texture without the fuss or anxiety
- The combination of warm eggs and cool creamy avocado is pure morning magic
02 -
- Remove eggs from heat while they still look slightly undercooked
- Seared tomatoes need that high heat sizzle for proper caramelization
03 -
- Use two pans simultaneously so everything finishes hot together
- Pat your avocado slices with lemon juice to prevent browning