Scranbled Eggs with Avocado

• A pat of butter
• A scant teaspoon olive oil
• 2 eggs
• 1 quarter of an avocado, peeled and cubed
• Sea salt flakes
• Freshly cracked black pepper
• 1 slice of toast (preferably whole wheat or a nice grainy type)

- Beat the eggs lightly with a fork just until homogenously yellow.
- Heat the butter and oil in a non-stick skillet. When the butter has melted and the bubbles subside, pour in the egg.
- As the bottom of the egg sets, push gently with a wooden spatula towards the middle, letting the uncooked egg run underneath. Keep doing this slowly and methodically until you have very softly set curds of egg. I usually take my pan off the heat in the middle of all this to avoid overcooking the eggs. I like my eggs runny.
- When the eggs are partially set but still wet in places, add the avocado and fold gently.
- Take the pan off the heat (if you haven’t already) and pile the eggs onto the toast. Sprinkle generously with sea salt flakes and freshly cracked black pepper.

When I saw this dish in the kitchn I knew I had to try it. It is luscious, creamy on creamy, cozy made edible…perfect on a rainy morning. Perfect on any morning truth be told. So easy to whip up that I’m a touch embarrassed I went and made a recipe out if it. Really, just make the scrambled eggs the way you do best and fold the avocado in. You won’t be sorry. Unless you don’t like avocado. Then try this instead.

http://80breakfasts.blogspot.com/2011/07/scrambled-eggs-with-avocado.html