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No. 0021 Australian Free recipe

Soft Scrambled Eggs on Toast with Arugula and Avocado

Custardy, slow-stirred scrambled eggs piled on a thick slice of toasted whole grain bread, crowned with peppery baby arugula and a fan of ripe avocado. The contrast of warm, silky eggs and cool greens makes it feel light yet satisfying. A reliable weekday breakfast that takes about ten minutes start to finish.

4.1 from 108 cooks

Creamy scrambled eggs on a thick toast round topped with arugula and avocado slices
Photo: Anthony Rahayel on Pexels
Prep
5 min
Cook
8 min
Total
13 min
Serves
1
Level
Easy
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Method 5 steps

  1. Toast the bread until deeply golden and crisp at the edges.

  2. Whisk the eggs and cream with a pinch of salt. Melt the butter in a nonstick pan over low heat.

  3. Add the eggs and stir slowly and constantly with a spatula, pushing curds from the edges to the center, for 4 to 5 minutes until soft, creamy folds form. Take off the heat while they still look slightly wet.

  4. Toss the arugula with the lemon juice and olive oil.

  5. Spoon the eggs onto the toast, top with the dressed arugula, tuck avocado slices alongside and finish with flaky salt and pepper.

Tap a step to mark it done.

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