Change up your avocado toast with herbed scrambled eggs. This recipe is perfect for breakfast, lunch or dinner. 

Are you as obsessed with avocado toast as I am?

I usually top my avocado toast with over easy eggs, red pepper flakes and pink Himalayan salt. But I decided to give my eggs an upgrade after watching Michael Symon make scrambled eggs with herbs on The Chew (one of my fave shows).

Now I feel like I’ve been making avocado toast with eggs all wrong.

I used fresh thyme and tarragon, red pepper flakes and pink Himalayan salt. But you could also use chives, fresh dill or fresh parsley.

Using the herbs makes the eggs taste light and fresh and very summery. I have a feeling that I’ll be eating this all summer long. During the summer, I also like to add whatever fresh vegetables I have on hand. Spinach and tomatoes are my favorite.

I also used Ezekiel bread, which is a sprouted grain bread. I like using Ezekiel because it’s made with minimal ingredients and without added sugar. I also love to use sourdough bread. It’s heartier than a sprouted grain bread. But use whatever bread you like!

I am also a fan of making soft scrambled eggs. This just means that you don’t cook the eggs all the way through. Sometimes scrambled eggs can be dry and tasteless, but keeping them soft makes them so much better!

When I make scrambled eggs, I usually use butter. I don’t eat a lot of dairy products, but butter makes scrambled eggs taste so so amazing. If you’re not into butter, you can just add oil to your pan to keep the eggs from sticking.

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