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Fluffy scrambled eggs layered on toasted sourdough with fresh avocado, pickled red onions, crispy garlic chips, and hot sauce. The gentle folding technique creates pillowy eggs while toppings add texture and heat.
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Crack three eggs into a medium bowl.
Add a splash of water and a sprinkle of garlic salt to the eggs.
Whisk the eggs until they are well combined and slightly frothy.
Preheat a skillet over medium-high heat for about 3 minutes until it's very hot.
Add oil to the hot pan, then pour in the whisked eggs.
Let the eggs set for a few seconds, then use a spoon or spatula to gently push the cooked edges toward the center, allowing the uncooked egg to flow underneath.
Continue to gently fold and stir the eggs until they are cooked to your desired doneness.
Serve the scrambled eggs on a plate with toasted bread, sliced avocado, pickled red onions, and crispy garlic chips.
Garnish the eggs with ghost pepper flakes, if desired.
To eat, layer avocado, scrambled eggs, pickled onions, garlic chips, and hot sauce on a slice of toast.
Written automatically by CookOS, not by the creator.
Scrambled eggs do not store well and are best eaten immediately. Store pickled red onions and pickled cabbage in an airtight container in the refrigerator for up to 2 weeks.
Written automatically by CookOS, not by the creator.
Water creates steam during cooking, which helps the eggs puff up and become fluffier and more tender than eggs cooked without it.
Preheat the skillet over medium-high heat for 3 minutes, whisk the eggs with water until frothy, then gently fold and stir from the edges toward the center rather than scrambling aggressively.
Scrambled eggs are best served immediately. Toast and avocado can be prepped ahead, but assemble the toast just before eating to prevent sogginess.
Sourdough is recommended, but any sturdy toasted bread that holds up to toppings works; avoid soft white bread as it will become soggy.
Yes—sriracha, chili oil, or any fermented hot sauce works. Adjust amount to your heat tolerance.
