Three-Egg Scramble, Avocado Toast

Ingredients

• Eggs3 pcs
• Wholegrain bread70 g
• Avocado60 g
• Extra virgin olive oil5 g
• Baby spinach40 g

Method

1. 1Wilt the spinach in olive oilWilt the spinach in olive oil over low heat.
2. 2Fold the eggs slowlyAdd beaten eggs and fold slowly until just set.
3. 3Toast, spread and pile onToast the bread, spread the avocado, pile the eggs on top.

Why this recipe works

Eggs folded slowly over low heat stay glossy and custardy instead of turning rubbery, which is the whole difference between this and a rushed weekday scramble. The wholegrain toast gives structure, the avocado gives fat and softness, and the wilted spinach keeps the plate from feeling heavy. A dependable default breakfast that needs one pan and no planning.

Prep, storage & reheating

• Wilt the spinach first and tip out any water it releases — wet leaves will thin the eggs and stop them setting properly.
• Pull the pan off the heat while the eggs still look slightly underdone; residual heat finishes them in the time it takes to spread the avocado.

Best eaten immediately. Cooked eggs are not well suited to holding and reheating, and avocado on toast will not keep, so cook only what you plan to eat. If a portion is left over, cool it promptly, refrigerate it covered, and if you do reheat it, do so once only and until piping hot throughout.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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