Scrambled Eggs with Whole Wheat Toast and Avocado

Ingredients

• Large eggs 3 pieces
• Whole wheat toast 1 slice
• Avocado 1/4 medium
• Olive oil spray 1 teaspoon
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Crack the eggs into a small bowl. Peel and slice the avocado into thin pieces. Toast the whole wheat bread until golden brown.
   Tip: Use room temperature eggs for fluffier scrambled eggs.
2. Beat the Eggs. Use a fork or whisk to beat the eggs in the bowl until the yolks and whites are fully combined and slightly frothy. This helps make the eggs fluffy.
   Tip: Add a pinch of salt to the eggs before cooking to enhance flavor.
3. Heat the Pan. Place a non-stick skillet over medium-low heat. Spray the pan lightly with olive oil spray to prevent sticking.
   Tip: Using medium-low heat ensures the eggs cook gently and stay soft.
4. Cook the Eggs. Pour the beaten eggs into the pan. Let them sit undisturbed for a few seconds until they start to set at the edges. Then, gently stir with a spatula, pushing the eggs from the edges toward the center. Continue stirring occasionally until the eggs are mostly cooked but still slightly runny.
   Tip: Remove the eggs from heat just before they look fully cooked, as they will continue to cook from residual heat.
5. Season and Serve. Season the scrambled eggs with salt and pepper to taste. Place the eggs on a plate alongside the toasted whole wheat bread and avocado slices.
   Tip: You can mash the avocado with a fork and spread it on the toast for added creaminess.

Pro tips

• Use a non-stick skillet for easier cooking and cleanup.
• Cook eggs on medium-low heat to avoid rubbery texture.