Scrambled Eggs with Cheese, Whole Wheat Toast, and Sliced Avocado

Ingredients

• Eggs 4 large
• Reduced-fat shredded cheese 1/4 cup
• Whole wheat bread 2 slices
• Avocado 1/2 medium

Method

1. Prepare Ingredients. Crack the 4 large eggs into a mixing bowl. Slice half a medium avocado into thin, even slices. Measure out 1/4 cup of reduced-fat shredded cheese and set aside. Lay out 2 slices of whole wheat bread ready for toasting.
   Tip: Use a fork to gently whisk the eggs until the yolks and whites are fully combined for even cooking.
2. Toast the Bread. Place the 2 slices of whole wheat bread into a toaster or toaster oven. Toast until golden brown and crisp, about 3-4 minutes depending on your toaster settings.
   Tip: If you like, lightly butter the toast after toasting for extra flavor.
3. Cook the Scrambled Eggs. Heat a non-stick skillet over medium-low heat. Lightly grease with a small amount of cooking spray or a teaspoon of oil. Pour in the whisked eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing eggs from edges to center. When eggs are about halfway cooked but still slightly runny, sprinkle the shredded cheese evenly over the eggs. Continue cooking, stirring gently, until eggs are fully cooked and cheese is melted, about 2-3 more minutes.
   Tip: Cook eggs slowly on medium-low heat to keep them soft and creamy rather than dry.
4. Plate and Serve. Place the toasted whole wheat bread slices on each plate. Spoon the cheesy scrambled eggs alongside the toast. Arrange the sliced avocado next to the eggs. Optionally, season the avocado with a pinch of salt and pepper for enhanced flavor.
   Tip: Serve immediately while eggs are warm and toast is crisp.

Pro tips

• For fluffier scrambled eggs, add a tablespoon of milk or water to the eggs before whisking.
• Use a silicone spatula to gently fold eggs during cooking to avoid breaking them into tiny pieces.