A tiny splurge for breakfast, this easy meal will keep you going throughout the morning or the afternoon if you’ve had it for lunch. You could add a slice of ham or bacon or stir in some red pepper flakes or sautéed onions or mushrooms with the eggs. Goat cheese might sit in for the cream cheese, too. A fun change from the ubiquitous avocado toast, it’s also lovely for brunch with a bowl of berries with mint, a few sausage links, and a Bloody Mary for good measure.
Ingredients
1teaspoonsalted butter
2large eggs, whisked together with ¼ teaspoon each salt and pepper plus 1 tablespoon milk or water
Large slice seeded rye or wheat bread
2tablespoonscream cheese, softened
½small ripe avocado, mashed
Sliced tomato, cilantro leaves, and prepared salsa for garnish
Instructions
MAKE THE EGGS: Heat the butter in a small skillet over medium flame and pour in the eggs. Cook until soft-scrambled, stirring often to avoid color on or dryness in the eggs.
TOAST THE BREAD: Meanwhile, toast the bread to your liking.
MAKE THE TOAST: Spread the warm toasted bread evenly first with the cream cheese, then the mashed avocado, and last with the scrambled eggs.
GARNISH AND SERVE HOT: Add one or two slices of tomato on top of the eggs. Sprinkle with a bit more salt, grind a little more pepper over all, and top with a few leaves of cilantro. Serve hot with some salsa.
Notes
Copyright Alyce Morgan, 2022. All rights reserved.