Soft Scramble on Avocado Toast

If there’s one thing I get almost every time I’m at Trader Joe’s (besides the Everything but the Bagel Seasoning), it’s their Zhoug Sauce. It’s sort of like a spicy chimichurri sauce — the ingredients list to be exact is “cilantro, oil, jalapeños, chile flakes, garlic, cardamom, sea salt, and cumin seed.”

Basically, it’s delicious and goes well with practically everything. I put it on sandwiches, on toast, and on rice (if I’m going for something Mediterranean or Middle Eastern-themed). Seriously, I love it!

And it’s great when I need something quick before work, which is how this breakfast toast came into existence. You can cook your eggs however you want, and the red pepper flakes and chives are totally optional toppings. The thing you can’t leave out is the Zhoug Sauce!

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Soft Scramble on Avocado Toast

Makes 1 serving

Ingredients:

• 1-2 eggs (use 2 if you’re hungry!)

• ½ an avocado

• 1 tbsp Trader Joe’s Zhoug Sauce

• 1 tsp oil

• 1 slice of bread

• Salt and pepper

• Garnish: red pepper flakes and chives

Instructions:

1. In a bowl, scramble the eggs until well mixed and set aside.

2. Prep your avocado by taking the peel off and use a knife to thinly slice the fruit. If you’d prefer to keep it simple, just cut the avocado into cubes, scoop the flesh into a bowl, and then mash it into something more spreadable.

3. Toast your bread, spread the Zhoug Sauce on top, and then lay or spoon the avocado on top (depending on which way you chose to cut it).

4. In a nonstick pan over medium-high heat, heat up the oil until hot and then quickly pour your eggs into the pan.

5. Turn the stove heat to low and with a spatula, continue pushing the eggs towards the center of the pan so soft curdles form as the eggs cook.

6. While it’s still looking a bit liquidy, add a pinch of salt and a pinch of black pepper. Push the eggs around until the consistency is to your liking — I go for soft curds that still look a bit wet!

7. Place the scrambled eggs on top of the toast and garnish with red pepper flakes, chives (I used dried), and a small sprinkle of more salt and pepper.