Everything-Spice Avocado Toast with Soft-Scrambled Eggs

Serves 2 · 8 min prep · 10 min cook

Ingredients

• 2 large slices thick sourdough or country bread
• 2 medium ripe avocados
• 4 large eggs
• 1 1/2 tbsp unsalted butter
• 2 tsp everything bagel seasoning
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp total kosher salt
• to taste freshly ground black pepper
• 1/2 cup microgreens or baby arugula
• 1 tsp olive oil

Instructions

1. 1Toast the sourdough slices in a toaster or in a dry skillet over medium heat until deep golden and crisp on the outside but still tender inside, about 2–3 minutes per side if using a skillet. Set the toast on plates.
2. 2Halve and pit the avocados. Scoop the flesh into a bowl, add the lemon juice, salt, and a few grinds of black pepper. Mash with a fork to a chunky-creamy texture—leave some small pieces for interest.
3. 3In a cold nonstick skillet combine the eggs, remaining salt, and cold butter cut into small pieces. Place over low-medium heat and stir constantly with a rubber spatula, scraping the bottom and sides.
4. 4Continue stirring 3–5 minutes; the eggs will go from liquid to small soft curds. When they look creamy and slightly underdone (still glossy and wet), pull the pan off the heat—the residual heat will finish them. Stir in the last butter for extra silkiness.
5. 5While the eggs rest, divide the mashed avocado evenly between the two toasts and spread it thickly to the edges. Drizzle each with olive oil.
6. 6Spoon the soft-scrambled eggs over the avocado in loose piles. Immediately shower each toast with everything bagel seasoning and red pepper flakes.
7. 7Tuck a small handful of microgreens or arugula alongside or on top for freshness and color. Add one more grind of black pepper.
8. 8Serve at once while the toast is still crunchy and the eggs are warm and custardy. A squeeze of extra lemon over the greens brightens every bite.