Avocado Galore on Toast
Cut the avocados in half, remove the pit and peel of the skin. Make 6 avocado roses. Meanwhile, make the scramble. Whisk (with a fork) the eggs and a pinch of salt and fresh ground pepper together until all the ingredients are just combined and the mixture has one consistency.
Heat a small non-stick frying pan and add some olive oil. Pour in the eggs and let it sit (without stirring) for 20 seconds. Stir gently with a wooden spoon, repeat until the eggs are softly set, silky and slightly runny in places. Then remove from the heat and leave for a few seconds, it will continue cooking.
Give a final stir and serve immediately.
In a 10-inch or 12-inch skillet, heat olive oil over medium heat. Grill slices until brown and crispy, then flip to cook the other side. Or pop in the toaster. Serve with scramble, avocado roses, basil cress and optional edible flowers.
Optional: Try adding fresh herbs, fresh ginger or chili.
6 Slices Brown Bread
Optional: Edible Flowers