Soft
Scrambled
Toasts
with
Ginger
and
Avocado
When cooking soft and creamy scrambled eggs, you’re looking to pull them from the heat just before they’re fully set.
When
cooking
soft
and
creamy
scrambled
eggs,
you’re
looking
to
pull
them
from
the
heat
just
before
they’re
fully
set.
Using a rubber spatula to continually work them in the pan helps control their doneness and ensures you’ll get great results every time.
How to Make It
How
to
Make
It
Ingredients
- 4 large eggs
- ½ tsp finely grated fresh ginger
- ¼ tsp kosher salt
- 1 ripe avocado, pitted and halved
- 2 large, thick slices sourdough bread, toasted to preferred doneness
- 2 tbsp salted butter
- 1 tsp sesame oil
- Toasted sesame seeds, thinly sliced red chilis and cilantro leaves, to garnish
Instructions
- Whisk eggs with ginger and salt in a medium bowl until fully blended and smooth. Set aside.
- Scoop an avocado halve onto each toast. Then, use a fork to mash to fully cover. Place toasts onto serving plates and set aside.
- Over medium heat, melt butter with sesame oil in a medium non-stick frying pan. Add eggs. Then, use a rubber spatula to push eggs around and across the pan until eggs are barely set and creamy, about 1 to 2 minutes. Immediately divide among prepared toasts.
- To serve, sprinkle toasts with sesame seeds, chili, and cilantro. Serve immediately.
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