Instructions
Step 1: Crack the eggs into a bowl and add the milk, salt, and black pepper. Whisk until smooth and fully combined.
Step 2: Heat a nonstick skillet over medium-low heat and melt the butter.
Step 3: Pour the egg mixture into the skillet and cook gently, stirring frequently with a spatula.
Step 4: Continue cooking until soft, fluffy curds form and the eggs are just set. Remove from the heat immediately.
Step 5: Slice the avocado into thin wedges and lightly season with sea salt.
Step 6: Wash, hull, and halve the strawberries if not already prepared.
Step 7: Arrange the scrambled eggs on one side of a serving plate.
Step 8: Fan the avocado slices neatly beside the eggs.
Step 9: Add the fresh strawberries to the remaining section of the plate.
Step 10: Garnish the eggs with a pinch of paprika and additional black pepper if desired.
Step 11: Serve immediately while the eggs are warm and the fruit is fresh.
Storage and Reheating Tips
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 to prevent overcooking.
Avocado is best enjoyed fresh. If storing, brush with lemon juice and wrap tightly to minimize browning.
Keep strawberries refrigerated in a sealed container and consume within 2–3 days.
For the freshest taste and texture, assemble the plate just before serving.
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