Fluffy Scrambled Eggs with Avocado and Feta

Adapted from TheTastingTable


Serves 2

4 large eggs

1 tablespoon butter

¼ teaspoon fine grain sea salt, plus more as needed

1 avocado, peeled and sliced

2 tablespoons crumbled feta

Fines herbes (such as parsley, chives, or tarragon), finely chopped


Crack the eggs into a cold 3-quart saucepan.

Cut the butter into small pieces and add to the pan.

Set the pan over medium-low heat and, using a wooden spoon (or a heatproof spatula) mix the eggs to break them up.

Stir constantly, moving the pan off and on the heat so you can stir the eggs if they are cooking too quickly in one spot.

After about 5 minutes small curds with a pudding-like texture will begin to form.

Keep the curds moving. Once you've got a saucepan full of small, even but still-wet curds quickly remove the saucepan from the heat.

The eggs will continue to cook with residual heat which can dry them out. Take them off the heat when they still look wet, but not runny.

Add the salt and diced avocado.

Top with crumbled feta, some chopped herbs, and a few grinds of black pepper.

Serve immediately.