Instructions
Step 1. Toast the bread slices until golden brown and crisp.
Step 2. In a bowl, mash the avocados with lemon juice, a pinch of salt, and a pinch of black pepper.
Step 3. Spread the mashed avocado evenly over each slice of toast.
Step 4. In another bowl, whisk together the eggs, milk, salt, black pepper, and paprika.
Step 5. Melt the butter in a nonstick skillet over medium-low heat.
Step 6. Pour the egg mixture into the skillet.
Step 7. Gently stir the eggs as they cook until soft, fluffy curds form.
Step 8. Remove the eggs from the heat while still slightly creamy.
Step 9. Spoon the scrambled eggs evenly over the avocado toast.
Step 10. Arrange the orange segments, blueberries, and strawberry halves on serving plates.
Step 11. Place the avocado egg toasts alongside the fruit.
Step 12. Garnish with fresh cilantro or parsley leaves.
Step 13. Sprinkle with additional black pepper if desired.
Step 14. Serve immediately while the toast is crisp and the eggs are warm.
Storage and Reheating Tips
Avocado toast is best enjoyed fresh and should be assembled just before serving.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Reheat eggs gently in a skillet over low heat or in the microwave at 50% power.
Store cut fruit in airtight containers in the refrigerator for up to 2 days.
To prevent avocado browning, add extra lemon juice and cover tightly with plastic wrap if preparing ahead.
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