Instructions
Step 1. Crack the eggs into a bowl and add the milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until well 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 gently, stirring frequently, until soft and creamy scrambled eggs form.
Step 4. Remove the eggs from the heat while they are still slightly soft, as they will continue cooking from residual heat.
Step 5. Arrange the scrambled eggs on one side of a serving plate.
Step 6. Slice the avocado and arrange the slices next to the eggs.
Step 7. Place the tomato slices on the plate and sprinkle them with the remaining salt, pepper, and chopped basil.
Step 8. Drizzle the tomatoes lightly with olive oil.
Step 9. Garnish the scrambled eggs with fresh basil leaves.
Step 10. 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 2 days.
Reheat the eggs gently in a skillet over low heat or in the microwave using short intervals to prevent overcooking.
Store sliced tomatoes and avocado separately for the best freshness.
To help prevent avocado from browning, sprinkle it with a little lemon juice before storing.
This dish is best enjoyed freshly prepared, especially the avocado and tomatoes.
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