By Casa de Suna
Published May 14
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.
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How to Make It
Difficulty: Easy
Overall Time: 15 min
Prep Time: 15 min
Serves: 2
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.
