#1530
THU, SEP 25, 2025
Avocado Egg Toast
Calories (per serving)570 kcal
Notes
20250925 #breakfastdiary 1519, 20°C/cloudy
Rye sourdough has more tang than (wheat) sourdough, and is a bit moister and chewier than regular wheat sourdough. I went back and forth between the two yesterday for a good while, and I'm glad I picked rye sourdough.
Meanwhile, I nearly managed the moistest Gordon-Ramsay-style scrambled eggs in the world, but it was basically a failure — a 570 kcal @rebread_bakery #ryesourdough with dry scrambled eggs and creamy avocado.
I kept it plain and mild with tomorrow's health checkup in mind. If I'd piled the sourdough with mayonnaise and added the rest of the toppings, it would have been pure bliss.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Slice the rye sourdough, brush with olive oil, and toast both sides until crisp.
- 02
In a small pan, melt 1 tbsp butter, beat in 2 eggs, and cook, stirring constantly, alternating between heat and off-heat. Once it looks moist enough (this is actually where I should have stopped to keep it moist), mix in salt, a little pepper, and 1 tbsp milk to finish the moist scrambled eggs.
- 03
Top the rye sourdough with the scrambled eggs from step 2 and avocado, then finish with pepper and Maldon salt.
