Creamy Scrambled Eggs with Pesto Avocado Toast
Creamy Scrambled Eggs with Pesto Avocado Toast
Ingredients
For the Creamy Scrambled Eggs
- 16 large eggs
- 8 tablespoons heavy cream, or milk or water
- 1/2 teaspoon kosher salt, or to taste
- 6 tablespoons unsalted butter
For the Pesto Avocado Toast
- 4 slices sourdough bread
- 4 small avocado
- 4 tablespoons store-bought pesto
- 2 tablespoons lemon juice, or to taste
- 1/4 teaspoon kosher salt, or to taste
For the Simple Side Salad
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Scrambled Eggs: Crack the eggs into a large mixing bowl. Add the heavy cream and 1/2 teaspoon of kosher salt. Whisk vigorously for about 30 seconds to combine thoroughly and incorporate air, which contributes to a fluffy texture. For extra smoothness, you may optionally pass the mixture through a fine-mesh strainer.
⏱️ 3 min
- 2
Heat the Pan: Place a nonstick pan over medium heat and allow it to preheat for a few minutes. Add the unsalted butter and let it melt completely and become bubbly.
⏱️ 2 min
- 3
Cook the Eggs: Pour the whisked egg mixture into the hot pan. As the eggs begin to set, use a heat-resistant spatula to make long, gentle sweeps across the pan, pushing the cooked egg from the edges towards the center. This allows the uncooked egg to flow into the hot, empty spaces. Continue this sweeping motion, ensuring not to flip the eggs, as flipping can lead to a drier texture.
⏱️ 3 min
- 4
Finish the Eggs: Remove the pan from the heat when the eggs are about 85% cooked and still appear slightly wet and glossy. Let them sit in the pan for about 1 minute, allowing the residual heat to finish cooking them to a creamy, moist consistency. Stir occasionally during this resting period. The eggs should be creamy, moist, and not runny.
⏱️ 2 min
- 5
Prepare the Pesto Avocado Mash: While the eggs are cooking, cut and scoop the flesh of the small avocados into a small bowl. Add the store-bought pesto, lemon juice, and 1/4 teaspoon of kosher salt. Mash everything together with a fork until desired consistency is reached.
⏱️ 5 min
- 6
Toast the Bread: Toast the sourdough bread slices to your preferred crispness.
⏱️ 3 min
- 7
Assemble the Toast: Spread the pesto avocado mash generously onto the toasted sourdough slices.
⏱️ 1 min
- 8
Prepare the Side Salad: In a small bowl, combine the arugula and halved cherry tomatoes. Whisk together the extra virgin olive oil, white wine vinegar, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Drizzle the dressing over the salad and toss gently.
⏱️ 3 min
- 9
Serve: Carefully spoon the creamy scrambled eggs onto individual plates. Place a pesto avocado toast alongside the eggs, and add a portion of the simple side salad to complete the meal. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Scrambled Eggs with Pesto Avocado Toast
Ingredients
For the Creamy Scrambled Eggs
- 16 large eggs
- 8 tablespoons heavy cream, or milk or water
- 1/2 teaspoon kosher salt, or to taste
- 6 tablespoons unsalted butter
For the Pesto Avocado Toast
- 4 slices sourdough bread
- 4 small avocado
- 4 tablespoons store-bought pesto
- 2 tablespoons lemon juice, or to taste
- 1/4 teaspoon kosher salt, or to taste
For the Simple Side Salad
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Scrambled Eggs: Crack the eggs into a large mixing bowl. Add the heavy cream and 1/2 teaspoon of kosher salt. Whisk vigorously for about 30 seconds to combine thoroughly and incorporate air, which contributes to a fluffy texture. For extra smoothness, you may optionally pass the mixture through a fine-mesh strainer.
⏱️ 3 min - 2
Heat the Pan: Place a nonstick pan over medium heat and allow it to preheat for a few minutes. Add the unsalted butter and let it melt completely and become bubbly.
⏱️ 2 min - 3
Cook the Eggs: Pour the whisked egg mixture into the hot pan. As the eggs begin to set, use a heat-resistant spatula to make long, gentle sweeps across the pan, pushing the cooked egg from the edges towards the center. This allows the uncooked egg to flow into the hot, empty spaces. Continue this sweeping motion, ensuring not to flip the eggs, as flipping can lead to a drier texture.
⏱️ 3 min - 4
Finish the Eggs: Remove the pan from the heat when the eggs are about 85% cooked and still appear slightly wet and glossy. Let them sit in the pan for about 1 minute, allowing the residual heat to finish cooking them to a creamy, moist consistency. Stir occasionally during this resting period. The eggs should be creamy, moist, and not runny.
⏱️ 2 min - 5
Prepare the Pesto Avocado Mash: While the eggs are cooking, cut and scoop the flesh of the small avocados into a small bowl. Add the store-bought pesto, lemon juice, and 1/4 teaspoon of kosher salt. Mash everything together with a fork until desired consistency is reached.
⏱️ 5 min - 6
Toast the Bread: Toast the sourdough bread slices to your preferred crispness.
⏱️ 3 min - 7
Assemble the Toast: Spread the pesto avocado mash generously onto the toasted sourdough slices.
⏱️ 1 min - 8
Prepare the Side Salad: In a small bowl, combine the arugula and halved cherry tomatoes. Whisk together the extra virgin olive oil, white wine vinegar, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Drizzle the dressing over the salad and toss gently.
⏱️ 3 min - 9
Serve: Carefully spoon the creamy scrambled eggs onto individual plates. Place a pesto avocado toast alongside the eggs, and add a portion of the simple side salad to complete the meal. Serve immediately.
⏱️ 1 min