Instructions
Step 1: In a small bowl, mash the avocado with lemon juice, salt, and black pepper until mostly smooth.
Step 2: Toast the sourdough bread slices until golden brown and crisp.
Step 3: Spread the mashed avocado evenly over the toasted bread.
Step 4: Sprinkle the crumbled feta cheese over the avocado toast and set aside.
Step 5: In a medium bowl, whisk together the eggs, milk, salt, and black pepper.
Step 6: Melt the butter in a nonstick skillet over medium-low heat.
Step 7: Pour in the egg mixture and cook gently, stirring frequently, until soft and creamy.
Step 8: Remove the eggs from the heat and sprinkle with chopped parsley.
Step 9: In a small bowl, toss the arugula with olive oil and lemon juice.
Step 10: Arrange the avocado toast, scrambled eggs, arugula, cucumber slices, cherry tomatoes, and olives on serving plates.
Step 11: Season the vegetables lightly with additional salt and pepper if desired.
Step 12: Serve immediately while the toast is crisp and the eggs are warm.
Storage and Reheating Tips
Store 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 in short intervals to prevent drying out.
Avocado toast is best assembled fresh, but mashed avocado can be stored in an airtight container with plastic wrap pressed directly against the surface for up to 1 day.
Store cut vegetables separately in the refrigerator for up to 3 days.
Keep olives refrigerated in their brine and consume within the recommended package timeframe.
Toast fresh bread when ready to serve for the best texture.
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