Instructions
Step 1. Toast the sourdough bread until golden brown and crisp.
Step 2. In a small bowl, mash the avocado with lemon juice, salt, and black pepper until mostly smooth with a little texture remaining.
Step 3. Spread the avocado mixture evenly over the toasted bread slices.
Step 4. In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Step 5. Melt the butter in a nonstick skillet over medium-low heat.
Step 6. Pour in the egg mixture and cook gently, stirring frequently, until soft, fluffy curds form and the eggs are just set.
Step 7. Spoon the scrambled eggs evenly over the avocado toast.
Step 8. Sprinkle the feta cheese and fresh parsley over the eggs.
Step 9. In a salad bowl, combine the mixed greens, cucumber slices, tomato slices, and olives.
Step 10. Whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
Step 11. Drizzle the dressing over the salad and toss gently to coat.
Step 12. Serve the avocado feta toast alongside the fresh garden salad.
Storage and Reheating Tips
Avocado toast is best enjoyed immediately after preparation.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Keep the avocado, feta, and salad ingredients separate until ready to serve.
Reheat scrambled eggs gently in the microwave using short intervals or in a skillet over low heat.
Store the salad dressing separately and toss with the vegetables just before serving.
Fresh tomatoes and cucumbers can be refrigerated for up to 3 days for optimal freshness.
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