Ingredients
For the Toast
- 6 Thick Slices Bread (sourdough, multigrain, etc.)
- 2 tablespoons Butter, melted
For the Eggs
- 12 Large Eggs, at room temperature
- ¾ cup Heavy Cream or Half-and-Half plus 2 tablespoons, divided
- Kosher Salt, to taste (¾ to 1 teaspoon)
- Ground Black Pepper, to taste (about ¼ teaspoon)
- Optional Seasonings: Chipotle Chili Powder, Ground Cumin, Smoked Paprika (to taste)
For the Avocado Topping
- 2-3 Whole Ripe Avocados, peeled, de-stoned, medium diced
- 1 Small Lemon or Lime, juice only
- ¼ cup Freshly Grated Parmesan Cheese
- Optional: Fresh herbs like scallions, flakey sea salt, additional breakfast toppings like bacon or diced tomatoes
Instructions
- Preheat Oven and Toast Bread: Position the oven rack in the center and preheat oven to 350°F (175°C). Place the bread slices directly on the oven rack or on a sheet pan, bake for 3-5 minutes per side until toasted to your liking. Remove and set aside.
- Prep Baking Dish: Pour melted butter into an 8×10-inch baking dish, tilting to coat the bottom and sides evenly. Set aside.
- Whisk Eggs: Crack eggs into a medium bowl, discard shells. Add ¾ cup heavy cream, ¾ to 1 teaspoon kosher salt, ¼ teaspoon pepper, and optional seasonings. Whisk vigorously until pale, uniform, and foamy. For creamiest texture, use an immersion blender or blender on low until frothy.
- Bake Eggs First Time: Pour egg mixture into the buttered baking dish. Bake in the oven for 10 minutes.
- Stir Eggs: Remove from oven and use a rubber spatula to stir and push eggs from one end of the dish to the other.
- Bake Eggs Second Time: Return eggs to oven and bake for another 5-7 minutes until eggs are slightly wet but near desired doneness. Remove and place pan on a wire rack.
- Prepare Avocado: While eggs bake, halve, pit, and peel avocados. Dice into medium chunks. Toss diced avocado with fresh lemon or lime juice in a bowl and set aside.
- Push and Fold Eggs: When eggs still have about 2 tablespoons of liquid, fold and push eggs with spatula until liquid is absorbed and eggs look scrambled.
- Add Remaining Cream: Drizzle remaining 2 tablespoons cream over eggs. Fold gently until cream is absorbed, creating a custard-like texture.
- Combine Avocado and Cheese: Scatter diced avocado, grated Parmesan cheese, and fresh herbs (if using) evenly over scrambled eggs.
- Serve: Spoon the avocado egg scramble onto toasted bread slices. Sprinkle with flakey sea salt and optional toppings such as bacon or diced tomatoes. Serve immediately and enjoy.
Notes
- Use room temperature eggs for even cooking and better texture.
- Butter the baking dish thoroughly to prevent sticking and add flavor.
- To achieve custard-like eggs, blending the egg mixture helps emulsify and aerate the eggs.
- The residual heat in the dish finishes cooking the eggs gently after removing from the oven.
- Seasonings like chipotle chili powder, cumin, or smoked paprika can be added for extra flavor.
- If desired, spread toast with softened butter or cream cheese before topping with avocado eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
