@rebread_bakery #RyeSourdough

20250925 #breakfastdiary day 1519, 20°C/cloudy Rye sourdough has more tang than regular (wheat) sourdough, and is a bit moister and chewier than plain wheat sourdough. I went back and forth for a while yesterday between the two, and I'm glad I chose the rye sourdough. Meanwhile, I nearly managed to make the world's moistest Gordon Ramsay-style scrambled eggs, but pretty much failed — a 570kcal @rebread_bakery #ryesourdough topped with dry-ish scrambled eggs and creamy avocado I kept the seasoning mild with tomorrow's health checkup in mind. If I'd loaded the sourdough with mayo and piled on the rest, it would've been pure heaven.

1 slice rye sourdough, 1/2 avocado, pepper, Maldon salt, (scrambled eggs) 2 eggs, 1T butter, a little salt and pepper, 1T milk

1. Slice the rye sourdough, brush with olive oil, and toast both sides until crisp. 2. In a small pan, melt 1T butter, beat in 2 eggs, and cook while stirring constantly, alternating between heat and off-heat. Once it looks moist enough — (I should have stopped right there to nail the moist texture) — add a little salt, pepper, and 1T milk, mix thoroughly to finish the moist scrambled eggs. 3. Top the rye sourdough with the scrambled eggs from step 2 and avocado, and finish with pepper and Maldon salt.