Directions
1. Toast the Bread:
Lightly toast the bread slices until golden and crisp. Whole-grain or sourdough works best for a sturdy, flavorful base that holds up well to the creamy toppings. You can use a toaster or grill pan for extra texture.
2. Make the Scrambled Eggs:
Crack the eggs into a bowl, add a pinch of salt, and whisk until smooth and slightly frothy. Heat butter or olive oil in a nonstick pan over low heat. Pour in the eggs and stir slowly with a spatula, pushing from the edges toward the center. Continue cooking gently until the eggs are soft, fluffy, and creamy. Avoid overcooking—they’ll keep cooking slightly after you remove them from the heat.
3. Assemble the Toasts:
- Toast 1: Mash avocado with a little salt and spread evenly over one slice of toast. Top with tomato chunks and a sprinkle of salt and pepper.
- Toast 2: Arrange sliced avocado over the second slice of toast and finish with freshly cracked black pepper.
- Toast 3: Spoon the fluffy scrambled eggs over the third slice and garnish with chopped parsley or basil.
4. Add Fresh Sides:
For an extra burst of color and freshness, add a few extra chunks of tomato and avocado on the side. This gives the plate a beautiful presentation and a little more variety with each bite.
