Easy Loaded Egg Toast
This Easy Loaded Egg Toast is one of the simplest breakfast/brunch recipes that you can make without much effort, but it's so good!
Servings: 6
Equipment
- Baking sheet
- Skillet
Ingredients
- 1 crusty bread loaf cut into six 1-inch slices
- 2 tablespoons olive oil
- 7 large eggs
- 2 tablespoons whole milk
- ½ teaspoon Kosher 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!