Instructions
Step 1: Toast the bread slices until golden brown and crisp.
Step 2: In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 3: Melt the butter in a nonstick skillet over medium-low heat.
Step 4: Pour the egg mixture into the skillet and cook gently, stirring frequently, until soft, fluffy curds form.
Step 5: Remove the scrambled eggs from the heat while still slightly creamy.
Step 6: Arrange the avocado slices evenly over the toasted bread.
Step 7: Sprinkle the avocado with everything bagel seasoning, if desired.
Step 8: Place the scrambled eggs on one side of a serving plate and lightly dust with paprika.
Step 9: Add the sliced strawberries to the plate alongside the eggs and avocado toast.
Step 10: Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Avocado is best prepared fresh, but if storing, sprinkle with lemon juice and wrap tightly to reduce browning.
Keep strawberries refrigerated in a sealed container and consume within 2–3 days.
Reheat scrambled eggs gently in a skillet over low heat or in the microwave at 50% power.
For the best texture and flavor, assemble the avocado toast just before serving.
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