Avocado toasts with scrambled eggs

I know avocado toasts are all the rage right now. They’re even on the verge of getting too popular, like kale was a year or so ago. Food, like everything else has its trends and when something gets too much publicity it suddenly becomes uncool. But I don’t care. I’m late to the avocado toast game and I’m sure I’ll get a few eye rolls for this one but avocado toasts are amazing and I <3 them. So, food snobs who are over avocado toasts, look away! Read no further!

These avocado toasts are pretty basic. I made them on Saturday morning when I wanted to eat something healthy but not too healthy and I didn’t want to make anything complicated. So, these are my semi-healthy, uncomplicated avocado toasts.

Disclaimer: They do not have a runny egg (gasp)! I know. I love a runny egg yolk as much as the next guy, but getting an egg perfectly poached requires more effort than I was willing to put in. You could definitely poach an egg if you have the time/energy or even cook one over easy or sunny side up BUT, the other reason I didn’t go the runny egg yolk route is because these scrambled eggs are amazing because of my secret ingredient…creme fraiche. I always add creme fraiche to my eggs if I’m scrambling them, or if I’m making this casserole. It makes them come out so creamy. I also cooked the scrambled eggs in a little bit of butter. This is why the dish is only semi-healthy but for a lazy Sunday brunch, I think we could do worse.

Avocado toasts with scrambled eggs

Avocado toasts with scrambled eggs

Makes 2 avocado toasts

1 tablespoon butter
4 eggs
2 tablespoons of creme fraiche
2 slices of good quality, whole grain bread
1 packet of avocado/guacamole like these from Wholly Guacamole **
4 slices of ripe tomato
Salt & Pepper

**If you don’t have Wholly Guacamole minis on hand you can mash an avocado with salt and lime juice and use that to spread on the toasts


1. Heat a small non stick skillet over low heat. Add the tablespoon of butter and let it melt. Whisk the eggs, creme fraiche and some salt and pepper together in a bowl and add the mixture to teh skillet. Let the eggs cook low and slow, stirring to scramble until they come together, until they are cooked through but not overdone.

2. Toast the bread to your liking. Once toasted, slather both slices with the avocado/guacamole and lay the tomato slices on top. Sprinkle with salt and pepper.

3. When the eggs are done top each toast with a generous helping of creamy, scrambled eggs. Chop some chives and sprinkle them over the toasts for garnish.

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