About this recipe

A quick, satisfying dairy-free breakfast or brunch that pairs creamy ripe avocado with fluffy scrambled eggs. Seasoned with lime juice, chili flakes, and fresh herbs, this one-pan scramble comes together in under 15 minutes and delivers bold flavor with minimal effort.

Instructions

1. 1

   Crack the eggs into a mixing bowl, add the unsweetened almond milk, fine sea salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds. Set aside.

2. 2

   Heat the olive oil in a skillet over ^[medium-low heat]. Add the garlic and sauté for about 30–45 seconds until fragrant, being careful not to let it brown.

3. 3

   Pour the egg mixture into the skillet. Let it sit undisturbed for 20–30 seconds until the edges just begin to set, then use a spatula to gently fold and push the eggs from the edges toward the center in slow, sweeping motions. Continue folding every 15–20 seconds, keeping the heat on ^[medium-low], until the eggs are just barely set and still look slightly glossy — about 3 to 4 minutes total. Remove from heat immediately; residual heat will finish them.

4. 4

   While the eggs are still warm, gently fold in the avocado and drizzle with lime juice. Sprinkle with red pepper flakes and taste for seasoning, adding more fine sea salt if needed.

5. 5

   Divide between two plates. Garnish with fresh cilantro and toasted pepitas if using. Serve immediately.