Egg Avocado Sandwich

Ingredients

Instructions

1. 1

   Toast 2 thick slices of sourdough bread to deep golden brown — pale toast gets soggy under the eggs. Spread the inside of each slice with 1 tablespoon of mayonnaise (the mayo is a moisture barrier and adds richness).

2. 2

   Slice ½ a ripe avocado. Layer the slices on one piece of toast. Sprinkle with a pinch of salt, a few cranks of black pepper, and a squeeze of lemon juice (prevents browning).

3. 3

   Make the scrambled eggs: crack 3 eggs into a bowl, whisk with 1 tablespoon of milk or cream, salt, and pepper. Melt 1 tablespoon of butter in a non-stick skillet over medium-low heat.

4. 4

   Pour in the eggs. Wait 30 seconds without stirring, then use a spatula to gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow into the empty space. Continue for 90 seconds total — eggs should be just set but still soft.

5. 5

   Pull the eggs off the heat while still slightly under-cooked (they finish from carryover heat). Layer them on top of the avocado.

6. 6

   Top with a sprinkle of red pepper flakes, a few thin slices of red onion, a handful of arugula, and the second piece of toast. Press gently, slice diagonally, eat immediately.