Avocado Toast with Creamy Soft Scrambled Eggs
Avocado Toast with Creamy Soft Scrambled Eggs
Avocado on toast for breakfast by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 to 4 servings
  • 2 large avocados 
  • ½ teaspoon grated lemon zest plus 1 teaspoon lemon juice  
  • Kosher salt and freshly ground black pepper  
  • 4 slices multigrain or sourdough bread, toasted  
  • 1 tablespoon unsalted butter  
  • 57 grams cream cheese, cut into bits  
  • 4 large eggs, beaten  
  • 2 radishes, very thinly sliced  
  • 1 tablespoon finely chopped chives
  1. Coarsely mash the avocados in a bowl with the lemon zest and juice, 1/4 teaspoon salt and pepper to taste. Spread the mash evenly onto the toasts.
  2. Melt the butter in a medium nonstick skillet over medium-low heat. Add the cream cheese, eggs and 1/4 teaspoon salt and cook, stirring constantly with a rubber spatula, until the mixture is just set with small, creamy curds, about 5 minutes. Spoon the eggs onto the toasts and top with the radishes and chives. Sprinkle with salt.

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