Instructions
Step 1. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until 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.
Step 5. Remove the eggs from the heat immediately to keep them creamy.
Step 6. Slice the avocado and halve the cherry tomatoes.
Step 7. Thinly slice the red onion and crumble the feta cheese if needed.
Step 8. Arrange the scrambled eggs on one side of each serving plate.
Step 9. Add the avocado slices, cherry tomatoes, feta cheese, and red onion around the eggs.
Step 10. Sprinkle the scrambled eggs with black sesame seeds and everything bagel seasoning, if desired.
Step 11. Season the avocado and tomatoes with a light pinch of salt and black pepper.
Step 12. Serve immediately while the eggs are warm.
Storage and Reheating Tips
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 3 days.
Reheat the eggs gently in a skillet over low heat or in the microwave at 50% power to prevent them from becoming rubbery.
Store the avocado, tomatoes, feta, and onion separately for the freshest texture.
To prevent avocado from browning, sprinkle it with a little lemon juice and store it in an airtight container.
This breakfast plate is best enjoyed fresh and is not recommended for freezing.
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