𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Toast Base:
2 slices sourdough or whole-grain bread
1 tbsp butter or olive oil
For the Avocado Smash:
1 ripe avocado
1 tsp lime juice
Salt & pepper to taste
Optional: pinch of chili flakes or chopped chives
For the Scrambled Eggs:
2 large eggs
1 tbsp milk or cream
1 tsp butter
Salt & pepper to taste
For the Steak:
1 small steak (sirloin, flank, or ribeye)
1 tsp olive oil
Salt & pepper to taste
½ tsp garlic powder
½ tsp smoked paprika (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Steak:
Season steak with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear steak 3–4 minutes per side (for medium rare).
Let rest 5 minutes, then slice thinly.
Make the Scrambled Eggs:
Whisk eggs with milk, salt, and pepper.
Melt butter in a pan over low heat, add eggs, and gently stir until soft, creamy curds form.
Prepare the Avocado Smash:
Mash avocado with lime juice, salt, and pepper. Add chili flakes or herbs if desired.
Toast the Bread:
Lightly butter or toast both bread slices until golden.
Assemble:
Spread avocado on each toast slice.
Top one with scrambled eggs and sprinkle with chives.
Top the other with steak slices and a pinch of salt or chili flakes.
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Kcal: ~580
Servings: 1