Toast with Eggs and Avocado

This recipe for avocado toast with egg transforms a handful of humble ingredients into a deliciously-special breakfast—with barely any effort. Featuring thick-sliced golden toast piled high with ultra-creamy scrambled eggs mingling with rich chunks of avocado and savory parmesan cheese, it's deeply-satisfying brunch simplicity at its finest. And, best of all, everything is made in the oven (even the eggs!), so it's perfectly easy too!

📝 Ingredients

• 6 Thick Slices Bread (– sourdough, multigrain, etc.)
• 2 TBS Butter (– melted (SEE NOTES))
• 12 Large Eggs (– at room temperature (SEE NOTES))
• 3/4 Cup Heavy Cream OR Half-and-Half (- plus 2 tablespoons; DIVIDED )
• 2-3 whole Ripe Avocados (– peeled, de-stoned, medium-dice)
• 1 small Lemon OR Lime ( – juice only)
• 1/4 Cup Freshly Grated Parmesan Cheese
• to taste Kosher Salt and Ground Black Pepper
• Optional Seasonings: Chipotle Chili Powder, Ground Cumin, Smoked Paprika (– to taste)

👨‍🍳 Instructions

1. 1Toast Bread: Preheat Oven, Then Toast Bread: Arrange oven rack to the center position and then close the door and preheat the oven to 350-degrees Fahrenheit.Once the oven is preheated, add the slices of bread to the oven - directly on the oven rack or you can place the bread on a sheet pan first.Bake for 3-5 minutes per side, or until toasted to your liking. Remove from oven and set aside.
2. 2Prep Baking Pan: Meanwhile, Prep Baking Pan: Pour all the butter into an 8x10-inch baking dish (SEE NOTES) and tilt the pan to coat the bottom and sides of the baking dish with melted butter. Then set aside.
3. 3Whisk Eggs: And, Whisk the Eggs: Crack all the eggs into a medium bowl, discarding the eggshells. Pour in the heavy cream and season with ¾ to 1 teaspoon kosher salt and a scant ¼ teaspoon black pepper (plus any other seasonings for eggs you love!). Use a whisk to aggressively beat together all the ingredients, until the egg mixture is a pale, uniform color and foamy in texture. (Tip for the creamiest, custard-like eggs: Not only will you save time and your arms from a workout, but using a blender also quickly emulsifies your egg mixture. If you have it, I recommend using an immersion blender. Alternatively, you can transfer the egg mixture to a blender and pulse on low until well blended and frothy.)
4. 4Bake Eggs in Oven, Then Stir: Pour the eggs into the prepared baking dish. Transfer to the oven and bake for 10 minutes. Remove the eggs from oven and use a rubber spatula to push/stir them from one end of the dish to the other.
5. 5Scramble, Bake Eggs Again: Return to the Oven and Bake: Return the pan of eggs to the oven and bake for an additional 5-7 minutes, or until the eggs are still slightly wet and undercooked, but almost cooked to our liking. Remove the eggs from the oven and place the baking pan on a wire cooling rack. (Note: There should be about 2 tablespoons of “liquid” or “raw egg” in the baking dish. The residual heat of the baking dish will continue to gently finish cooking the eggs.)
6. 6Meanwhile, Prep Avocado: While the Eggs are Baking, Prep the Avocado: Cut the avocados in half, lengthwise. Then, de-stone and discard the pit. Dice the avocado in medium chunks, discarding skin. Add the diced avocado to a medium bowl and squeeze the lemon juice over the fruit. Gently toss to coat the avocado in the citrus juice; then set aside. (Tip: If you want to spread each piece of toast with soft butter or room temperature cream cheese, now’s the time to do it, as well!).
7. 7Stir and Fold Eggs Again: When Eggs are Done, Push and Fold Eggs: When there's just about 2 tablespoons of "liquid" or "raw egg still in the baking dish, use a rubber spatula to push and fold the eggs from one end of the dish to the other until all the liquid in the pan is almost absorbed and the eggs appear "scrambled".
8. 8Add Cream to Scrambled Eggs: Add Cream: Drizzle 2 tablespoons of cream evenly over the eggs. Again, use the spatula to fold the eggs until the cream is just absorbed and the eggs are custardy.
9. 9Add Avocado to Scrambled Eggs: Add Avocado, Cheese and Scallions: Scatter the chunks of avocado, grated parmesan cheese, and fresh herbs (if using) evenly all over the eggs.
10. 10Serve Avocado and Scrambled Egg Toast: Serve Avocado Eggs with Toast: Use a large serving spoon to portion the avocado eggs onto slices of toast. Sprinkle with flakey sea salt and your favorite breakfast toppings, like bacon or diced tomatoes. Enjoy immediately.