Scramble one or two eggs per person until the eggs are frothy and bubbly in the bowl (so they come out light). While you’re beating, get your pan warm with some real butter or ghee. Splash the eggs in your pan (i love my cast iron pan) and quickly turn off the heat as you scramble the eggs with a light touch… Salt your eggs with some yummy pink Himalayan salt.
Toast your favorite bread (we use Udi’s or Rudi’s Gluten Free).
Slice one half of an avocado per toast, lay the egg(s) on the toast, and fan the avo out over the eggs.
Voilà! Shouldn’t take more than a few minutes and will keep you going for hours.