Author: Allie, Hamama Success Manager

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 2 Servings

For the silkiest and tastiest scrambled eggs, you gotta cook them low and slow! Enjoy them atop a perfectly toasted piece of bread along with crunchy lime jalapeno spread, garlicky avocado mash, pickled red onions and your favorite Hamama greens. Green onions or garlic greens would be delicious here too! Have a beautiful start to your day!

• 4 eggs
• 1 tbsp butter or ghee
• Splash of cream or milk (optional)
• Sea salt (sub celery salt or seasoning salt) & freshly ground black pepper, to taste
• 2 slices of your favorite bread
• Trader Joe’s crunchy jalapeno lime & onion spread (can sub chili-garlic crisp, red pepper spread, artichoke tapenade, pesto, etc).
• ½-1 avocado, mashed with sea salt & garlic powder
• Pickled red onions (easy quick-pickled onion recipe here)

Garnish

• Handful of fresh microgreens

• Hot Sauce

1. Crack the eggs into a bowl and beat them until the yolks and whites are combined. Season with salt and pepper then beat in the cream.
2. Put a non-stick skillet over medium heat for about 1 minute. Add the butter or ghee and swirl it around the pan. Just after the butter melts, turn the heat to low. Pour the scrambled eggs into the pan, stirring occasionally with a wooden spoon or spatula. After 10 minutes or so, the eggs will begin to form curds. Keep stirring, breaking up the curds as they form, until done to your liking.
3. While the eggs are cooking, toast your bread and coat with butter or ghee. Smear the jalapeno lime and onion, followed by the avocado mixture onto each piece of bread. Top with the scrambled eggs, pickled red onions, microgreens and hot sauce if desired. Enjoy this tasty and easy breakfast any day of the week!