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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

Difficulty: Easy

Overall Time: 15 min

Prep Time: 15 min

Serves: 2

  • 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
  1. Whisk eggs with ginger and salt in a medium bowl until fully blended and smooth. Set aside.
  2. Scoop an avocado halve onto each toast. Then, use a fork to mash to fully cover. Place toasts onto serving plates and set aside.
  3. 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.
  4. To serve, sprinkle toasts with sesame seeds, chili, and cilantro. Serve immediately.
Soft Scrambled egg Toasts with Ginger and Avocado Recipe by Casa de Suna
Soft Scrambled egg Toasts with Ginger and Avocado Recipe by Casa de Suna

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