Ingredients
Equipment
Method
- Cut the avocados in half lengthwise and carefully remove the pits. Use a spoon to scoop out the flesh into a large mixing bowl. For easier mashing, cut the avocado into rough chunks before you start mashing.
- Take your potato masher and mash the avocado to your preferred consistency-slightly chunky works beautifully for this recipe. Cut your lime in half and immediately squeeze the juice over the mashed avocado. This citrus bath prevents oxidation and browning.
- Add salt, black pepper, and red chili flakes (if using) to the avocado mixture. Mix everything together thoroughly to distribute the seasonings evenly.
- For the basil, stack the leaves neatly on top of each other, roll them up tightly like a cigar, and slice them into thin ribbons. This classic chiffonade cut technique gives you perfectly uniform herb pieces that integrate beautifully into the spread.
- Apply the same technique to the parsley and cilantro-bunch them together and slice across to create small, manageable pieces. Add all the fresh herbs to your avocado mixture and fold them in gently.
- For the jalapeño, cut off both ends first. Slice it lengthwise into thin strips, then cut across to make tiny uniform dices. Pro tip: the seeds and membranes contain the most capsaicin, so remove them if you prefer milder heat.
- For the tomato, cut out the core at the top first. Then dice it systematically-make parallel cuts one direction, rotate 90 degrees, then cut perpendicular to create even cubes.
- For the red onion, make vertical cuts from root to top without cutting through the root end completely, then slice horizontally across to create fine, uniform dices. Add the jalapeño, tomato, and red onion to your avocado mixture.
- Grate the garlic clove directly into the bowl using a fine grater or microplane. This distributes the pungent garlic flavor evenly throughout the mixture without overwhelming chunks. Stir everything together until beautifully combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Heat your skillet over medium heat and add butter, allowing it to melt completely and foam slightly. Place your thick slices of artisan bread in the pan and toast until deeply golden brown on both sides, approximately 2-3 minutes per side. The goal is crispy exterior with a tender, slightly chewy interior.
- Crack your 4 eggs into a saucepan and add the 3 tablespoons of butter. Here’s the restaurant secret to luxuriously creamy scrambled eggs-the on-and-off heat method that prevents overcooking.
- Place the pan on medium-low heat and stir constantly with a wooden spoon, using smooth, sweeping motions. When the eggs begin to thicken and form soft curds, immediately remove the pan from the heat while continuing to stir. Return to heat for just a few seconds, then remove again.
- Place your golden toasted bread on serving plates. Spread a generous, thick layer of the herb-loaded avocado mixture across each slice, creating an even base. Crown with the pillowy scrambled eggs, allowing them to cascade slightly over the edges. Finish with a light dusting of paprika and extra freshly cracked black pepper for visual appeal and flavor depth.
- Serve immediately while the toast maintains its crispy texture and the eggs remain warm and fluffy. The temperature contrast between components is part of what makes this dish exceptional.
Video
Notes
Store leftover avocado mixture in an airtight container with plastic wrap pressed directly against the surface to minimize air exposure and oxidation. Refrigerate for up to 24 hours maximum. The scrambled eggs can be refrigerated separately for up to 3 days and gently reheated in a buttered pan over low heat, stirring constantly to restore creaminess.