On this week’s episode of Married and Hungry, Julian teaches me how he used to make his scrambled eggs….by cooking them in water. It’s quite the sight to see and one that I can’t even fully describe to you, and so the only way to fully do it justice, is if you go watch the episode for yourself! Once I got over that shock though, I taught him how to properly cook scrambled eggs, which might seem a bit trivial, but I’ve realized throughout the years that a lot of people might not know how to properly cook eggs. I mean, my husband has gone 32 years without knowing. Because I value you all too much to just give you a recipe on scrambled eggs, I decided to pile the eggs on avocado toast and top them with so many delicious toppings. This Easy Loaded Egg Toast is the simplest breakfast you’ll ever make, and it just might be the tastiest.
Arrange the bread slices on a baking sheet in a single layer. Drizzle with olive oil and place under the broiler until golden brown and toasted, about 1 minute. Flip over and continue to brown the other side as well. Remove from the oven and set aside.
**Note: Make sure to keep a close eye on the bread. Don’t walk away from it or start doing the dishes or something like that because as soon as you do, that’s when you’ll forget about it and the bread will burn! It inevitably always happens. I stand in front of the oven and watch it like a hawk and don’t even blink. The things we do for bread!**
In a large bowl, whisk together the eggs, milk, salt, pepper and hot sauce until completely combined and fluffy. A lot of cooks swear by either using cream, milk, half and half or water in the eggs to make them fluffier. I’ve heard that water is lighter than milk and so therefore it makes them fluffier, but I like using whole milk because it makes them fluffy enough and adds a bit of richness to them!
Set a large non-stick skillet over low heat with the butter. Once the butter has melted, add in the eggs. Using a rubber spatula lightly stir the eggs, cooking until almost cooked through, but still slightly runny.
When the eggs are 3/4 of the way done, that’s when you sprinkle in your add-ins of choice. I’m using Monterey cheese and chives! Sprinkle them in and continue to cook, folding the eggs with the spatula, until no longer runny.
When making scrambled eggs, you want to cook them low and slow. Don’t try to rush them by having the flame so high because the scrambled eggs will get too much color on them and I find that they get a bit tough.
Divide the sliced avocado among the toasted bread. Divide the scrambled eggs among each avocado toast and top with desired toppings. Go crazy and top with whatever you’d like!
I used radish, pickled onions, chives, a bit more cheese (because you can never have enough cheese) and some spicy store-bought salsa.
Even though these are vegetarian, you could of course add in some bacon or sausage or even ham if you’d like or just happen to have some on hand. I wanted these to be simple enough that you whip it up for breakfast or brunch with whatever you happen to have in your fridge and pantry. There is no wrong way!
This Easy Loaded Egg Toast from the latest episode of Married and Hungry Season 2 is one of the simplest breakfast/brunch recipes that you can make without much effort, but it’s so good! Be sure to watch this week’s episode if you haven’t already!
Easy Loaded Egg Toast
Ingredients
- 1 crusty bread loaf cut into six 1-inch slices
- 2 tablespoons olive oil
- 7 large eggs
- 2 tablespoons whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- couple dashes hot sauce
- 2 tablespoons unsalted butter
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped chives
- 3 medium avocados thinly sliced
Topping Ideas:
- pickled jalapeños
- pickled onions
- shredded cheese
- sliced radish
- salsa
Instructions
- Arrange the bread slices on a baking sheet in a single layer. Drizzle with olive oil and place under the broiler until golden brown and toasted, about 1 minute. Flip over and continue to brown the other side as well. Remove from the oven and set aside.
- In a large bowl, whisk together the eggs, milk, salt, pepper and hot sauce until completely combined and fluffy.
- Set a large non-stick skillet over low heat with the butter. Once the butter has melted, add in the eggs. Using a rubber spatula lightly stir the eggs, cooking until almost cooked through, but still slightly runny. Sprinkle in the cheese and chives and continue to cook, folding the eggs with the spatula, until no longer runny.
- Divide the sliced avocado among the toasted bread. Divide the scrambled eggs among each avocado toast and top with desired toppings. Serve immediately. Enjoy!
