Instructions
Step 1. Crack the eggs into a bowl and whisk together with the milk, salt, and half of the black pepper until fully combined.
Step 2. Heat the butter in a nonstick skillet over medium-low heat.
Step 3. Pour the egg mixture into the skillet and cook slowly, stirring gently with a spatula.
Step 4. Continue cooking until the eggs are soft, fluffy, and just set, about 3–5 minutes.
Step 5. Remove the eggs from the heat immediately to prevent overcooking.
Step 6. Slice the avocado and arrange it on one side of a serving plate.
Step 7. Place the scrambled eggs on the plate beside the avocado.
Step 8. Add the strawberries and blueberries to the plate or serve them in a small bowl.
Step 9. Sprinkle the remaining black pepper over the eggs and avocado if desired.
Step 10. 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 the eggs gently in the microwave in 15-second intervals or in a skillet over low heat.
Fresh berries are best enjoyed immediately but can be refrigerated for up to 3 days.
To prevent browning, store avocado slices with a little lemon juice and tightly covered.
For the freshest presentation, prepare the fruit and avocado just before serving.
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