Instructions
Step 1. Toast the bread slices until golden brown and crisp.
Step 2. In a small bowl, mash the avocado with a pinch of salt and black pepper until smooth but slightly chunky.
Step 3. Spread the mashed avocado evenly over each slice of toast.
Step 4. In a bowl, whisk together the eggs, milk, salt, and black pepper.
Step 5. Melt the butter in a nonstick skillet over medium-low heat.
Step 6. Pour in the egg mixture and cook slowly, stirring gently, until soft and fluffy scrambled eggs form.
Step 7. Spoon the scrambled eggs over the avocado-covered toast.
Step 8. Sprinkle the eggs with feta cheese, parsley, and paprika.
Step 9. In a large bowl, combine the arugula, cucumber slices, cherry tomatoes, and Kalamata olives.
Step 10. Whisk together the olive oil, lemon juice, oregano, salt, and black pepper to make the dressing.
Step 11. Drizzle the dressing over the salad and toss gently to combine.
Step 12. Serve the avocado scrambled egg toast alongside the Mediterranean salad immediately.
Storage and Reheating Tips
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Keep the avocado, toast, and salad components separate for the best texture and freshness.
Reheat the scrambled eggs gently in a skillet over low heat or in the microwave in short intervals.
Prepare fresh avocado just before serving to prevent browning.
The salad is best enjoyed fresh but can be refrigerated for up to 1 day without dressing.
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